Meyer lemon pistachio green herb "salsa" - a flavorful, fragrant mix of fresh herbs, toasted spices, nuts and preserved Meyer lemon paste that drizzles oh-so-easily over fish, chicken or steak. Jalapenos, agave syrup, basil...there's a lot to love in the mix, which comes together quickly in a food processor or mortar. Leftovers? Spread on toast and top with an egg.
1 TBS each: cumin seed, caraway seed and coriander seed
2 tsp red chili lakes
1/2 cup shelled pistachios (pine nuts, toasted almonds or cashews work well, too)
1 cup each, packed, roughly chopped: cilantro (included stems and just above the roots), basil and continental parsley
2 TBS Bay Leaf Black Pepper Preserved Meyer Lemon Paste
2 jalapenos - finely chopped
1 long green chili / serrano chile - finely chopped
4 cloves garlic - smashed to a paste
1 tsp sugar or 1 TBS agave syrup
3 limes, zest and juice
Olive oil or grapeseed oil to emulsify.
Sea salt to taste
Heat the seeds in a small, dry pan over medium heat. Toast until fragrant - they will begin to release their oils and pop.
Remove spices from pan, cool, and place in mortar and pestle or food processor. Grind the spices to a coarse mixture - you want nuttiness, visual texture and heft.
Add the remaining ingredients except the oil to the mortar or food processor. Bash or pulse to a course paste. Slowly add oil to emulsify and form a loose, chunky "salsa" with differing textures.
Recipe: @wildwillysgoodeats707, made for If & When by Osprey Seafood Market