I’m all about a green garnish to brighten the plate and meal, and this pistachio sauce does it rather perfectly.
Tip: If you halve the olive oil to only 1/4 cup, you’re looking at pistachio pesto! Sometimes, I make it pesto-style and stir in more olive oil if I prefer a chimichurri garnish. More versatility, eh?
We served ours over grilled chicken kabobs for our Mediterranean spread, but you can pour this over any protein of choice—or even spread on your favorite loaf of bread.
Makes about 1 cup
1/2 cup olive oil
Juice of one lemon
2 cloves garlic
1/2 cup fresh parsley
1/4 cup fresh mint
1/4 cup fresh cilantro
1/2 cup pistachios
1/4 teaspoon ground cumin
Generous pinch sea salt
1. Use a food processor to blend all ingredients except olive oil. Then, slowly pour olive oil with blender on to form a sauce. Serve atop your favorite protein or bread, and store in an airtight container in the fridge for 2 weeks for freezer for months.
