Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 1/2 cup shelled pistachio nuts
  • a good sprinkling (about 1/4 teaspoon) sea salt
  • 3 cups plain full-fat Greek yogurt
  • finely grated zest and juice of two lemons
  • fresh mint and fresh thyme leaves
  • sea salt and fresh cracked black pepper

Instruction

  • Heat olive oil in a small skillet over medium heat. Add the pistachios and cook, stirring, until the pistachios sizzle and turn a slightly darker shade of greenish brown and begin to smell fragrant – about 1 minute.
  • Keep your eye on these as they turn quickly from browned to burned. Turn off the heat and sprinkle the pistachios with salt. Let the pistachios cool to room temperature.
  • Meanwhile, in a large bowl, whisk together the yogurt, lemon zest and juice, and a good pinch of salt and pepper. Transfer the mixture to a wide serving bowl and use the spoon to spread it in an even layer.
  • Spoon the pistachios and all of their glorious oil on top of the yogurt. Sprinkle with sea salt and black pepper, a dash more olive oil if you’d like, and a sprinkling of fresh torn mint and thyme leaves. Serve immediately or cover and leave at room temperature for up to 1 hour before serving.