This sauce is not a very wet sauce, so do not be surprised if it looks like wet chopped nuts...it is supposed to. The combined flavors of the pistachios and the mint combined well with the lemon preserved stuffed chicken. So much so, more than one person swore they'd make it again.
Pistachio Sauce
1 cup shelled unsalted pistachios, toasted and coarsely ground
3 tbsp. roughly chopped flat-leaf parsley
1 tbsp. roughly chopped fresh mint
1 clove garlic, smashed and minced into a paste
1 red Fresno or Holland chile, stemmed, seeded, and minced (use a jalapeno if you can not find one of these two chiles)
Zest and juice of 1 lemon
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black
pepper, to taste
- Combine pistachios, parsley, mint, garlic, chiles, and lemon zest and juice in a medium bowl.
- Add oil in a thin stream, whisking constantly with a fork until the sauce is well combined; season with salt and pepper.
- Cover sauce and let sit at room temperature for 1 hour before serving. Sauce will keep, refrigerated and covered, for up to 3 days.
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