In a food processor place 50g roasted pistachio nuts*, a small bunch of flat-leaf parsley, 20 mint leaves, 2 garlic cloves (peeled), 1 green chilli, seeded and sliced, the juice of 1 lime, ½ tbsp sherry vinegar, a pinch of salt, and 4 tbsp olive oil. Blitz till you get a rough paste. Add a bit of water to loosen the paste if it is too thick. Transfer to a bowl and stir in 2 spring onions (sliced in half lengthwise and then sliced finely cross-wise). Taste and adjust with more salt or vinegar as required.

Let rest 10 minutes before serving alongside some grilled fished or lamb.

* I buy them raw, but already shelled, which I then pan fry on a medium high heat, till the nuts turn fragrant.