RECIPES

Pistachio Cilantro Butter

‘Remember eating those red shelled pistachios back in the day…your fingers, lips and tongue were bright red but you still kept on chomping. I am sill a huge pistachio fan and here along with cilantro they make a great condiment. Try with shrimp or scallops or roasted chicken.’

Serves:
Ingredients:

Makes 3/4 cup

1 cup shelled, salted and toasted pistachios
1/2 cup packed cilantro leaves
2 tablespoons blended oil (half olive oil, half canola or grapeseed oil)
1 teaspoon sriracha
1 tablespoon honey
1 tablespoon water
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons Dijon mustard
Coarse salt and freshly ground black pepper
Instructions:

Put the pistachios, cilantro, oil, sriracha, honey, water, lemon juice, lemon zest, and mustard in a food processor and process until a thick paste forms (slightly thicker than the consistency of natural peanut butter). Scrape down the sides once or twice while processing. Season to taste with salt and pepper.

Use immediately or refrigerate for several weeks.