Pistachio Sauce
This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.
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Credit: André Baranowski
1 cup shelled unsalted pistachios,
toasted and coarsely ground
3 tbsp. roughly chopped flat-leaf parsley
1 tbsp. roughly chopped fresh mint
1 clove garlic, smashed and minced into a paste
1 red Fresno or Holland chile,
stemmed, seeded, and minced
Zest and juice of 1 lemon
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black
pepper, to taste
1. Combine pistachios, parsley, mint, garlic, chiles, and lemon zest and juice in a medium bowl. Add oil in a thin stream, whisking constantly with a fork until the sauce is well combined; season with salt and pepper.
2. Cover sauce and let sit at room temperature for 1 hour before serving. Sauce will keep, refrigerated and covered, for up to 3 days.
MAKES ABOUT 2 CUPS
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