Pistachio Sauce

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

Pistachio Sauce
This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.
Yield: makes About 2 Cups

Ingredients

  • 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

Instructions

  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.