ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pistachio Vinaigrette

Photo: Beau Gustafson; Styling: Kacy Carroll
Prep time 10 mins
Yield Makes 1 cup

Ingredients

  • 1/3 cup fresh lemon juice
  • 1 shallot, chopped
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup olive oil
  • 1/4 cup pistachios

How to Make It

  1. Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.

  2. Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.