Mint Pistou

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

Total Time:
15 mins
Makes 3/4 cup


  • 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


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

  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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