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Serrano Pistachio Vinaigrette
Makes about 1 cup (double the recipe for a crowd!)
Ingredients
- ¼ cup roasted shelled pistachios
- 1 serrano thinly sliced (you can sub with jalapeño for a little less spice)
- 1 fresno chili thinly sliced
- 2 Tbsp red wine vinegar
- 1 Tbsp honey
- ¼ cup olive oil
- ¼ cup roughly chopped fresh parsley
- 2 Tbsp roughly chopped fresh mint
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Add pistachios to a mortar and pestle, crush to a coarse meal, and add to a small bowl. Alternatively, finely chop with a knife.
- Add in serranos, fresnos, vinegar, and honey. Whisk to combine. Stream in the olive oil and whisk to combine. Stir in the parsley and mint and season with salt and pepper to taste. If you aren't serving the sauce right away, leave out the herbs until ready to serve, to help maintain their vibrant green color.
- Serve over grilled steak, grilled fish, or any grilled vegetables you’d like (I especially like it on grilled zucchini).
Tried this recipe?Let us know how it was!