Creamy Parsley Pesto

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Ingredients

½ cup roasted pistachios (roast in a 350 oven for about 10 minutes or until fragrant)
1 ½ – 2 cups italian parsley leaves
1 garlic clove, roughly chopped
3 tablespoons olive oil
1 teaspoon lemon zest
a hearty squeeze of lemon juice (approximately 1 tablespoon)
2 tablespoons freshly grated parmesan
2 tablespoons greek yogurt
1 garlic clove, roughly chopped
salt