Pistachio Aillade (Print Version)
# Ingredients:
→ Main Ingredients
01 -
110g shelled pistachios, unsalted
02 -
3-4 medium cloves of garlic, peeled, green germ removed, and coarsely chopped
03 -
1/4 teaspoon salt
04 -
3 tablespoons water
05 -
6-8 tablespoons (90-125ml) olive oil
06 -
Splash of kirsch, eau-de-vie, or brandy
07 -
Zest of 1 orange or tangerine, preferably unsprayed
# Instructions:
01 -
Preheat the oven to 180°C. Spread the pistachios on a small baking sheet and warm in the oven for 3 minutes. Remove and allow to cool for a few minutes before coarsely chopping.
02 -
In a mortar and pestle, pound the garlic with the salt until it forms a smooth paste. Use 3 cloves for mild flavor or 4 for stronger impact.
03 -
Add the chopped pistachios to the garlic paste and continue pounding until they're broken down into small pieces. Occasionally scrape down the sides of the mortar with a rubber spatula to ensure even grinding.
04 -
Add water and stir to combine with the nut mixture. Then incorporate 6 tablespoons of olive oil gradually, one tablespoon at a time, until emulsified.
05 -
Add a splash of spirits (kirsch, eau-de-vie, or brandy) and several swipes of citrus zest directly into the mixture. If the consistency is too thick, add 1-2 additional tablespoons of olive oil. Taste and adjust salt as needed.
# Notes:
01 -
This pistachio aillade is a versatile sauce that pairs beautifully with grilled meats, vegetables, or as a spread for crusty bread.
02 -
The consistency should be thick but still pourable - adjust oil accordingly.