Dry-roast the pistachio nuts in a frying pan on a medium heat until slightly discoloured. Remove from pan to cool.
Using the hand blender, mix the ingredients in the measuring jug into a coarse pesto sauce. This tastes great with warm rice noodles and grilled chicken.
Coarsely chop the herbs, place them in a large measuring jug with the salt, chili powder, nuts and oil.