I use no shell, roasted, and salted pistachios for this recipe, but raw pistachios would be great too. Adjust the salt if using raw or unsalted.

Even a small dollop of this garnish makes a big impact. This yields approximately 1/2 cup, but because you use it sparingly as a garnish, it lasts much longer than you might think.

You can pulse the pistachios and garlic to get them chopped up before adding the parsley. This keeps the parsley more intact. 

Alternatively, chop everything by hand, being sure to finely mince the garlic and parsley. Then combine everything in a bowl, stirring until evenly blended. This will keep the pistachios more intact.

If you need to make it for a nice presentation in advance, I suggest only making it within a few hours of eating it for the best presentation and freshness. While you can store it for a couple of days in an airtight container and it still is great, it looks and tastes best when eaten the same day.

Nutritional information is only an estimation.