The recipe is pure Sicilian, but the pistachios that we use at my restaurant are purely American, grown right in sunny California. Use it to toss pasta or as a dip for vegetables or a topping for crostini, carrot sticks, or pretzels. Any way you serve it, it’s loaded with flavor and rich in essential fatty acids.
Place the shelled pistachios in the bowl of a food processor fitted with a metal blade. Cover and process for about 45 seconds until finely minced. With the motor running, slowly add the extra-virgin olive oil, the flax oil, and the salt, and continue processing for about 15-20 seconds until the sauce is well blended. Taste for seasonings.
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