Pistachio Vinaigrette

Photo: Beau Gustafson; Styling: Kacy Carroll
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:


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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pistachio Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy