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A471736f 6366 4250 8ad1 f018348367c5  2016 06 10 20 50 52
EmilyC
EmilyC

Excited to have this pistachio zhoug at the ready for slathering on grilled meats and vegetables this weekend! It's inspired by Ana Sortun's version in Food & Wine and a recipe in this month's Fine Cooking.

I made mine by first soaking 2 crushed garlic cloves in lemon juice (from 1 small lemon) for about 5 minutes to tame the garlic's bite. Then I pulsed together a small bunch of cilantro (stems and all), a handful of mint, red chili flakes (to taste), 1/4 cup pistachios, 1 teaspoon ground cumin, 1 teaspoon ground coriander, salt, and the garlic/lemon juice mix until the herbs were minced -- then streamed in about 1/3 cup olive oil. Last I seasoned to taste with salt and more lemon juice.

Joel's Kitchen
Joel's Kitchen
Love it!
EmilyC
EmilyC
Thank you! It hit the spot last night with chicken kabobs and grilled vegetables.