Pistachio Pesto

Fill a small pot halfway with water and bring to a simmer. Fill a small bowl with ice water and set aside.

Blanch the parsley and mint in the water for 2 to 3 seconds. Immediately, transfer the herbs to the bowl of ice water to stop the cooking. After the herbs have cooled, set them on paper towels to dry as much as possible.

In the bowl of a food processor, combine the pistachios, cheese and fennel seeds and pulse until finely ground. Add the garlic, 3/4 teaspoon salt and 1/2 teaspoon cracked black pepper. Process until the mixture is roughly combined, about 15 seconds.

Add the olives, parsley, mint, lemon zest and olive oil. Process the mixture until it is almost smooth, stopping to scrape down the sides of the bowl as needed. Season to taste with salt and pepper.

Serve over potato salad, grilled fish, or pasta.