Mint Pistou

Name: Mint Pistou
Total time: 15 min
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

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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

October 2014

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Recipe Summary

total:

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

Step 1

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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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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Mint Pistou

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Ingredients

Directions

Make Ahead

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Mint Pistou

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Mint Pistou