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
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.
Make ahead: Keeps, chilled airtight, up to 3 days.