Serves 6
25 min
Pistachio Aillade
Recipe GLPR9bb1855170bc39
A vibrant Middle Eastern nut-based sauce featuring warm roasted pistachios, fresh garlic, and aromatic citrus. This thick, luxurious paste is built by pounding pistachios and garlic together with a touch of brandy and bright orange zest, creating a versatile condiment with a rich, slightly fruity flavor. Serve as a dip, spread, or finishing sauce for grilled vegetables, bread, or proteins.
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Ingredients
⅔ cup Shelled unsalted pistachios
3½ cloves Garlic cloves, peeled and green germ removed
¼ teaspoon Salt
3 tablespoons Water
7 tablespoons Extra virgin olive oil
½ tablespoon Brandy, kirsch, or eau-de-vie
Orange or tangerine, preferably unsprayed
Directions
Preheat your oven to 350°F (180°C).
Spread the pistachios on a small baking sheet and roast for 3 minutes until warmed through. Remove from the oven and let cool for a few minutes. Once slightly cooled, coarsely chop the pistachios by hand.
Using a mortar and pestle, pound the garlic cloves with the salt until they break down into a smooth paste. Start with 3 cloves for a milder garlic flavor, or use all 4 cloves for a bolder taste; you can always add more if needed.
Add the chopped pistachios to the mortar and continue pounding until they are broken into small pieces and well combined with the garlic. Because of the natural oils in pistachios, pause occasionally to scrape down the sides of the mortar with a rubber spatula and stir to recombine, then resume pounding until the mixture reaches a paste-like consistency.
Stir in the water to loosen the mixture slightly. Add the olive oil one tablespoon at a time, stirring constantly to incorporate each addition until fully blended. The aillade should be thick but still pourable.
Add a splash of brandy, kirsch, or eau-de-vie (about 1/2 tablespoon). Using a fine zester, zest the orange or tangerine directly into the aillade, adding just a few swipes of zest for bright citrus notes.
Taste and adjust seasoning with additional salt as needed. If the aillade appears too thick, stir in up to 1-2 more tablespoons of olive oil until it reaches your desired consistency. Serve as a dip, spread, or finishing sauce.
