A juicy bold way to elevate a simple dish into something worth talking about.
I've made this salsa verde numerous times and have probably served it with a different dish each time. It is extremely versatile and easily elevates a simple dish into something memorable. See some example ideas below.
You can also choose to make this salsa verde with toasted almonds or hazelnuts instead of pistachios and don't fret when pomegranates go out of season, just leave it out. You will still be left with a flavorful bright salsa to spoon over your veggies, chicken or steak!
Pistachio Salsa Verde Recipe
Yield: about 2 cups
1/2 cup pistachios, toasted
1/4 cup pomegranate seeds
2 TBSP Shallots, brunoise
1/2 TBSP red wine vinegar
1 cups parsley, finely chopped (1 bunch)
1 TBSP mint, finely chopped (optional)
1 garlic cloves, microplaned / minced -- about 1/2 teaspoon
1 TBSP Flaky Sea Salt, to taste
1/2 cup extra virgin olive oil
Macerate shallots in bowl with red wine vinegar and salt, let sit for 5 minutes to soften.
While shallots macerate, toast the pistachios in the oven until golden and rough chop.
Strain shallots and discard vinegar.
In a bowl, mix pistachios, chopped parsley & mint, pomegranate seeds, shallots, garlic, olive oil and salt to taste.
Spoon over ANYTHING!! See some examples below.
Store in fridge for up to 5 days, allow to come to room temperature before serving.
Ways to Use Pistachio Salsa Verde
Printer Friendly Version