Recipes Mint Pistou Be the first to rate & review! 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 By Linton Hopkins Linton Hopkins Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company. The Atlanta native is known for his deceptively simple cooking style that celebrates local produce and community-driven cuisine, with restaurants that embody his Southern heritage. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: Makes 3/4 cup Ingredients 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 Kosher salt Directions 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. Make Ahead The pistou can be refrigerated for up to 6 hours. Serve at room temperature. Rate it Print