Ingredients
Scale
For the Pistachios:
- 1/4 cup olive oil
- 1/2 cup shelled pistachio nuts
- a good sprinkling (about 1/4 teaspoon) sea salt
For the Yogurt:
- 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
Instructions
- 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.