At Tavernetta in Denver, chef Ian Wortham makes this rustic sauce of sweet toasted pistachios, garlic, and parsley to top a grilled lamb steak, but try it as a condiment for roast chicken, grilled fish, roasted root vegetables, a topping for polenta, or instead of pesto over minestrone.
1/3 cup finely chopped toasted pistachios
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons lemon zest (from 2 lemons)
1 small garlic clove, minced
How to Make It
Stir together all ingredients until well blended.
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