Total Time
15 Mins
Yield
Makes 1 1/2 cups (serving size: 2 tbsp.)

In the Italian tradition, this olive oil-based green sauce from Kris Tominaga of Cadet restaurant in Santa Monica is loaded with fresh herbs and bright flavors. She adds lots of crunchy roasted pistachios and serves it over a deluxe salad with grains, greens, and salmon. The sauce would also be outstanding over simply grilled chicken or steamed broccoli.

How to Make It

Step 1

Into a medium bowl, put fennel seeds, coriander, cumin, and rosemary. Add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Whisk in oil and pistachios.

Step 2

Make ahead: Keeps, chilled airtight, up to 3 days.

Cadet, Santa Monica

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