Pistachio Aillade

A French condiment to go with grilled vegetables, meat or fish. Also great on pasta. High fibre, rich in antioxidants and vitamin B6 and Potassium these little gems are very nutrient dense. 


Ingredients

  • 60g raw shelled pistachios

  • 2 small cloves of garlic, peeled

  • salt, to taste

  • 4 tablespoons extra-virgin olive oil

  • 1/2 a lemon, zest only

  • 2 large courgettes, sliced lengthways

Method

  1. Heat a griddle pan to medium/high and griddle the courgettes for about 6 minutes until al dente.

  2. Warm pistachios in a small sauté pan on medium low heat for 2-3 minutes until fragrant, not toasted. Coarsely chop and allow to cool slightly.

  3. Slice the garlic cloves in half lengthwise and slice thinly. Add the garlic to a mortar and pestle with a pinch of salt and pound to a paste. 

  4. Add the toasted and chopped pistachios to the garlic in the mortar and pestle and pound again until coarsely ground. 

  5. Blend in the olive oil and the lemon zest. Add a tablespoon or two of water to loosen. 

  6. Set the aillade aside for 30 minutes to allow the flavours to combine. 
    The aillade will keep refrigerated for several days. Bring to room temperature prior to serving.

Pistachio Aillade
Quick Meals & Snacks, Salads & Soups, VeganPippa Campbell