Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews
This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.
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Recipe information
Yield
Makes about 1¾ cups
Ingredients
¼ cup raw pistachios
10 prunes, pits removed, coarsely chopped
1 garlic clove, finely grated
2 cups finely chopped parsley
1 cup finely chopped mint
¼ cup finely chopped tarragon
¼ cup kimchi or sauerkraut brine
2 Tbsp. Champagne vinegar or white wine vinegar
Kosher salt
¾ cup extra-virgin olive oil
Preparation
Step 1
Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
Step 2
Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.
