Beer makes batters better, meat more tender, and sauces more flavorful.
Pistachio Sauce
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- #80040
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 cup shelled unsalted pistachios, preferably Persian
1 clove garlic
1/4 teaspoon finely grated fresh lemon zest
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon orange-flower water, or more (also called orange-blossom water)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon coarsely chopped fresh mint
1/4 teaspoon sea salt
1/8 teaspoon black pepper
directions
Pulse pistachios in a food processor until coarsely chopped, then transfer to a bowl.
Mince garlic with a large heavy knife, then mash to a paste with a pinch of sea salt using flat side of knife.
Stir garlic paste into pistachios along with remaining ingredients until combined well.
NOTE: This sauce pairs nicely with quail, grilled lamb, chicken, or fish. Sauce can be made 2 hours ahead and kept at room temperature.
added by
SweetSage1
nutrition data
Nutritional data has not been calculated yet.
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