Pistachio Herb "Salsa"

Meyer lemon, pistachios and fresh herbs make a fragrant green salsa for fish, chicken or steak. Jalapeños and toasted spices give it bite. Leftovers? Toast and eggs.

Need

1 TBS each: cumin seed, caraway seed and coriander seed

2 tsp red chili flakes

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 

2 jalapeños - 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

Do

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