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Pistachio Vinaigrette

Recipe information

  • Yield

    makes about 3/4 cups

Ingredients

5 tablespoons roasted unsalted pistachio nuts
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 350°F.

    Step 2

    Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.

'wichcraft
TagsSalad DressingSaladPistachioNutDairy FreeGluten FreeVeganVegetarianQuickEasy5 Ingredients or FewerBlenderFood ProcessorCookbooks
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