Thursday, March 6, 2014

Pistachio Lemon Salsa

I set out to make this recipe for pistachio salsa from Bon Appetit magazine. Then I realized it's basically a cup of nuts swimming in a cup of olive oil, with a sprinkling of chives to liven up the party. True, both nuts and olive oil are healthy. But, come on now. This isn't a restaurant - I actually love the people around my table and can't justify feeding them a 400-calorie condiment.

Also, I've never followed a recipe in my life. So, fatbomb or not, it probably wasn't gonna happen.

What did happen was a really great pairing of rich nuts with briny preserved lemons. You can buy preserved lemons in the store, or easily make them yourself. I use Einat Admony's recipe from the Balaboosta cookbook, more or less.

I served it over roasted green beans, which worked well. But a salty, lemony sauce goes with everything but ice cream.

Pistachio Lemon Salsa
1 cup unsalted pistachios, roughly chopped
3 tablespoons red onions, sliced thinly
3-4 tablespoons preserved lemons, rough chopped
1/4 cup quality olive oil
salt, if needed

Stir together and allow to marinate for at least half an hour. Serve at room temperature. Store in the fridge for up to five days.

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