Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely with lamb or grilled salmon.
2 tablespoons pecans
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed flat-leaf parsley leaves
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
3/4 cup extra-virgin olive oil
How to Make It
In a small skillet, toast the pecans over moderate heat, tossing occasionally, until lightly browned, about 4 minutes. Let cool, then chop.
In a food processor, combine the chopped pecans with the mint, parsley, lemon juice and lemon zest and puree until a paste forms. With the machine on, gradually add the olive oil until smooth. Season the pistou with salt.
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