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Pistachio Salsa Verde

Total time 15 mins
Yield

Makes 1 1/2 cups (serving size: 2 tbsp.)

Whether chip dipped, topped a mile high on chicken tacos, or dressing a salad, this quick make-ahead salsa is a must-try. For enhanced flavor, be sure to use roasted pistachios instead of raw.  

Ingredients

  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1/4 cup chopped chives
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon sherry vinegar
  • 1 teaspoon packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1/4 teaspoon red chile flakes
  • 1 cup extra-virgin olive oil
  • 1 cup roughly chopped salted shelled, roasted pistachios

Nutrition Information

  • calories 222
  • caloriesfromfat 92 %
  • protein 2.3 g
  • fat 23 g
  • satfat 3.2 g
  • carbohydrate 3.4 g
  • fiber 1.3 g
  • sodium 169 mg
  • cholesterol 0.0 mg

How to Make It

  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.

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