Cool weather means rich, low and slow cooking. A favourite at our place is a classic Italian-style pork shoulder, poached in spice-infused milk. But whether it’s meat or veg, rich food needs a little lightness and acidity. This pistachio and herb sauce is a cinch to make, and can be used to bring balance to a slow roast chook, pork, veg…easy does it!
This recipe was inspired by my super overgrown amounts of parsley and mint in the garden right now. They’re fed by the compost we make from our vegetable trimmings in the kitchen. Full circle stuff is satisfying, and achievable, even in small spaces.
Ingredients
1 cup shelled pistachios, toasted and chopped (you could also try it with other nuts, like hazelnuts, walnuts or almonds)
2 handfuls parsley, leaves picked and finely chopped (I used one each of curly and flat leaf)**
1 handful mint, leaves picked and finely chopped
1 lemon, zested
1 cup olive oil
2-3 tablespoons hot sauce (to taste)
salt and pepper to season
Method
In a bowl, combine the toasted, chopped pistachios, finely chopped herbs and lemon zest. Juice the lemon and pour over the herbs, then toss to combine. Add the olive oil gradually, while stirring, until everything is combined and generously coated. Add hot sauce, salt and pepper to taste, adjusting for acidity and balance. This is one of those recipes that relies on adjusting to your preference, rather than adhering to the rules. Lemons yield more or less juice, your olive oil may be fruitier or more neutral… so just taste and adjust as you go. Set aside from an hour or two before serving, to allow the acid to break down the herbs and the flavours to develop. Serve with your favourite roasted or slow cooked meat or veg.
Notes: if you wanted to go fancy lazy, you could add this all to a blender and make a smooth sauce. Add capers and toasted fennel seeds if serving with a whole roasted fish… treat this as a basic recipe you can own.
**make sure you compost your green offcuts responsibly! The herbs I used were from my garden, which is nourished by the compost I make from my veggie scraps.
