Pistachio Sauce Recipe | CDKitchen.com

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.

nutrition data

Nutritional data has not been calculated yet.