From the blog For Love of the Table
4 oz. unsalted pistachios, lightly toasted
6 T. chopped Italian flat-leaf parsley
1/3 c. chopped mint
1 small clove of garlic, peeled and smashed to a purée with a pinch of salt
1 t. (packed) lemon zest
Freshly squeezed lemon juice, to taste...start with a tablespoon
zest of 1 orange
2 to 3 T. orange juice
2/3 to 3/4 c. extra virgin olive oil
Salt, to taste
Chop or crush the pistachios to the fineness you prefer with a knife, in a mortar & pestle, or in the food processor. I like the texture achieved by chopping to small pieces and then crushing in the mortar. This gives a range of textures—small chunks and powder fine.
Transfer to a small bowl and add the remaining ingredients. Adjust with lemon juice, orange juice and olive oil. If desired, thin with water.
Makes about 1 1/2 cups of sauce.
(Adapted from Moro: The Cookbook by Sam & Sam Clark)
http://www.forloveofthetable.com/2016/03/marking-passage-of-six-yearswith.html
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