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Photo: Beau Gustafson; Styling: Kacy Carroll Photo by: Photo: Beau Gustafson; Styling: Kacy Carroll

Pistachio Vinaigrette

Southern Living MARCH 2010

  • Yield: Makes 1 cup
  • Prep time: 10 Minutes


  • 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


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.

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.


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Pistachio Vinaigrette Recipe