Pistachio Salsa Verde
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking timeminutes
This is a wonderful topping or accompaniment to meats, salads, soups or and fish. Serve a spoonful on top of a pureed soup to give the soup depth and texture. Serve with chicken, pork or and duck. This would also go great with a roasted turkey breast.
Ingredients
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon fresh chopped rosemary leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat leaf parsley
1 Tablespoon sherry vinegar
1 teaspoon packed light brown sugar
1 teaspoon kosher salt
1-2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 cup extra virgin olive oil
1 cup roughly chopped steeled salted, roasted pistachios
Directions
- In a medium bowl, add the fennel, coriander, cumin and rosemary. Add the chives, parsley, vinegar, sugar, salt, garlic, and chili flakes. Whisk in the oil and then mix in the pistachios.
- This can be made a day in advance and stays fresh in an air tight container in the refrigerator for up to 3 days.
