Herby Pistachio Salsa Verde

Herby Pistachio Salsa Verde adds a punch of flavor and texture to grilled proteins, roasted vegetables, and platters of sliced Summer tomatoes. Plus, it takes less than 5 minutes to put together and delivers restaurant-status flavor.

Prep:
5
minutes
Cook:
0
minutes
TOtal:
5
minutes

Ingredients

  • 2 tablespoons diced and seeded serrano chile
  • 2 tablespoons diced shallot
  • Juice of 1/2 lemon 
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup pistachios, toasted and roughly chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper

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The Riffs, Subs + Swaps!

  • The Serrano: Sub in jalapeño if needed.
  • The Shallot: Sub red onion or grated garlic.
  • The Lemon: Anything acidic works here, meaning any citrus or vinegar. Champagne vinegar would be fabulous, as well as fresh orange or lime juice.
  • The Pistachios: Sub toasted pine nuts or omit the nuts all together if needed for dietary restrictions.
  • The Herbs: Any soft, tender herb works here. I particularly love adding mint and cilantro to this recipe. Tarragon and chives would be lovely.

Instructions

  1. Combine serranos, shallot, and lemon juice in small bowl. Season generously with kosher salt and stir to combine. Let sit for about 5 minutes.
  2. Fold in basil, parsley, and pistachios, and season again with kosher salt. Drizzle in olive oil and gently stir to combine.
  3. Spoon over grilled proteins, roasted vegetables, or on top of sliced ripe Summer produce like tomatoes, corn, peaches, or grilled summer squash.

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