Active Time
Total Time
15 MIN
Serves : Makes 3/4 cup

Atlanta chef Linton Hopkins spikes this simple green sauce with the toasted pecans Southerners adore. It’s lovely with lamb or grilled salmon. Slideshow: Condiments

How to Make It

Step 1    

In a small skillet, toast the pecans over moderate heat, tossing occasionally, until lightly browned, about 4 minutes. Let cool, then chop.

Step 2    

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.

Make Ahead

The pistou can be refrigerated for up to 6 hours. Serve at room temperature.

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