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 

Linton Hopkins
October 2014

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Recipe Summary

total:
15 mins
Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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