Turn on the oven on 180/200 (the thighs will be already partially cooked so you are only finishing the cooking in the oven not starting from scratch).
In a mortar crush the pistachio and the pine nuts (I don't like using a blender as I think it makes it too much into a paste whereas I am going for a more chunky consistency). put them in a container and add quite a bit of olive oil and a pinch of salt
Warm a frying pan with a tiny bit of olive oil and when hot add the thighs. We want to sear them so that they are white all over and start to be a bit golden. If the pan gets too hot and it starts to burn add very small splashes of white wine as needed. When they are all sealed transfer them in a oven proof dish
Coat the thighs with the "pesto" that you have made, cover with oven paper and put in the oven for 15/20 minutes.
