Saturday, February 25, 2012

Pistachio vinaigrette

Mmmm, pistachios!

If your pistachios are not already roasted/shelled, shell them and toast the nuts in a low oven (or in a cast-iron skillet over a low flame).

Pulverized toasted pistachios (just pulse them in a food processor until powder consistency)
Sherry vinegar
Olive oil
Chunks of toasted pistachios

Add the pistachio powder to sherry vinegar, and add the olive oil in a stream, whisking constantly, to emulsify. Add chunks for texture and serve.

I didn't add amounts, but you want roughly 2-3 times as much oil as vinegar (depending on how vinegary you like your dressing) and enough pistachios for the final product to taste like pistachios. Tinker with the amounts until you find a combination you like.

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