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Friday, February 3

Pistachio-yogurt sauce

Pistachios, raw
1 cup
Garlic, finely grated
3 cloves
Lemon zest, finely grated
1 teaspoon
Oil, olive
¼ cup +
Salt, kosher

Pepper, freshly ground

Yogurt, whole-milk Greek
1 cup
  1. Preheat the oven to 350°F. Toast the pistachios on a rimmed baking sheet, tossing once, until golden brown, 5 to 8 minutes; let cool. 
  2. Process in a food processor until very finely ground, add the garlic and lemon zest, and process until a coarse paste forms. 
  3. With the motor running, stream in the oil, and process until the mixture is smooth; season with salt and pepper. 
  4. Place the yogurt in a medium bowl, and season with salt and pepper. 
  5. Fold the pistachio paste into the yogurt.
Recipe mildly adapted from Bon Appetit.

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