Name: Persian Pistachio Sauce
Yield: Servings: 2 to 4
Cuisine: Iranian
Ingredients: ¼ cup freshly grated Parmigiano-Reggiano cheese; 6 cloves garlic, peeled and crushed; ½ cup shelled, unsalted pistachios* (or pine nuts or walnuts), ground; 2½ cups fresh basil leaves, finely chopped; ½ teaspoon kosher salt; ¼ cup olive oil; 1 teaspoon ground cumin (optional); ½ teaspoon red chili paste; ½ teaspoon freshly ground black pepper

Preparation info

Servings:
2 to 4

Difficulty
Easy

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Ingredients

6 cloves garlic, peeled and crushed
½ cup shelled, unsalted pistachios* (or pine nuts or walnuts), ground

Method

To make the sauce, grind (by pulsing) all the ingredients for the sauce in a food processor until you have a grainy sauce. Adjust seasoning to taste. Transfer to a large serving dish, cover and set aside.
Just before serving, add your favorite pasta (cooked per master recipe), Toss thoroughly, adjust seasoning to taste, garnish with a few sprigs of basil, some

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Persian Pistachio Sauce

Ingredients

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