David Lebovitz

Pistachio Aillade

Inspired by The Zuni Café Cookbook by Judy Rodgers Be sure to use very fresh pistachios. They go off quickly, so give them a look-see before using them. If you don’t have pistachios, or want to use another nut, you could use walnuts or hazelnuts. For those with a nut allergy, pumpkin seeds might make a good substitute. If you don’t have a mortar and pestle, this can be made in a food processor. Just be sure to stop the machine a few times to scrape down the sides to make sure everything is getting incorporated properly. Although pistachio aillade is a terrific condiment with meat, poultry, fish (such as salmon or halibut), it’s also nice served with grilled or blanched vegetables, fresh tomatoes, tossed with pasta, and swirled into soup or a bowl of beans. As an appetizer, it can be smeared on toasts spread with fresh goat cheese.