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.