Pistachio Salsa Verde
In the Italian tradition, this olive oil-based green sauce from Kris Tominaga of Cadet restaurant in Santa Monica is loaded with fresh herbs and bright flavors. She adds lots of crunchy roasted pistachios and serves it over a deluxe salad with grains, greens, and salmon. The sauce would also be outstanding over simply grilled chicken or steamed broccoli.
How to Make It
Step 1
1
Into a medium bowl, put fennel seeds, coriander, cumin, and rosemary. Add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Whisk in oil and pistachios.
Step 2
2
Make ahead: Keeps, chilled airtight, up to 3 days.
Ingredients
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chopped fresh rosemary leaves
1/4 cup chopped chives
1/4 cup chopped flat-leaf parsley
1 tablespoon sherry vinegar
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1 garlic clove, minced
1/4 teaspoon red chile flakes
1 cup extra-virgin olive oil
1 cup roughly chopped salted shelled, roasted pistachios
Directions
Step 1
1
Into a medium bowl, put fennel seeds, coriander, cumin, and rosemary. Add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Whisk in oil and pistachios.
Step 2
2
Make ahead: Keeps, chilled airtight, up to 3 days.
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