Pistachio Sauce

Name: Pistachio Sauce
Total time: PT0D0H0M
Yield: makes About 2 Cups
Ingredients: 2 cups shelled unsalted pistachios, toasted and coarsely ground; 3 tbsp. roughly chopped flat-leaf parsley; 1 tbsp. roughly chopped fresh mint; 1 clove garlic, smashed and minced into a paste; 1 red Fresno or Holland chile, stemmed, seeded, and minced; Zest and juice of 1 lemon; ¾ cups extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste

Serves
makes About 2 Cups

This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.

Ingredients

2 cups shelled unsalted pistachios, toasted and coarsely ground
3 tbsp. roughly chopped flat-leaf parsley
1 tbsp. roughly chopped fresh mint
1 clove garlic, smashed and minced into a paste
1 red Fresno or Holland chile, stemmed, seeded, and minced
Zest and juice of 1 lemon
¾ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Combine pistachios, parsley, mint, garlic, chiles, and lemon zest and juice in a medium bowl. Add oil in a thin stream, whisking constantly with a fork until the sauce is well combined; season with salt and pepper.

Step 2

Cover sauce and let sit at room temperature for 1 hour before serving. Sauce will keep, refrigerated and covered, for up to 3 days.

Combine pistachios, parsley, mint, garlic, chiles, and lemon zest and juice in a medium bowl. Add oil in a thin stream, whisking constantly with a fork until the sauce is well combined; season with salt and pepper.
Cover sauce and let sit at room temperature for 1 hour before serving. Sauce will keep, refrigerated and covered, for up to 3 days.