Pistachio Sauce

  • Serves

    makes About 2 Cups

This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.


  • 2 cups 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
  • ¾ cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


Step 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.

Step 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.

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