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March 03, 2005

Pistachio Sauce

Another inspired creation from Casa Moro: The Second Cookbook, adapted by and from Gourmet:

1 1/4 c unsalted shelled pistachios (5.25 oz)--I will try with other kinds of nuts
1 small clove garlic, crushed with 1/4 tsp sea salt
1/4 tsp finely grated lemon zest (if only I could find the microplane that Dalia gave me)
5 tbsp good olive oil
2 tbsp lemon juice
1 tbsp water
1-3 tsp orange flower water
1/2 c each of coarsely chopped fresh parsley and mint
1/8 tsp ground black pepper

Pulse the nuts till coarsely chopped and combine with everything else. Serve at room temperature. Intended to go with meat or fish, but I will serve with something else...

Posted by BKG at March 3, 2005 12:13 PM


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