A fluffy and bright olive oil-based cake with lemon verbena and pistachios. I adopted Tina Zaccardi's perfect recipe for Lemon Ciambella using a bunch of fresh lemon verbena. But it needed something extra besides the herb. The pulverized verbena lent a pale green hue to the cake, so why not go with that green theme? A bit of coarsely ground pistachios adds a lovely richness and texture to complement the aromatic lemon verbena.