Pistachio-Yogurt Sauce

By LRay

Bon Appetit, August 2016, page 68.

We didn’t know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp-skinned fish, such as broiled salmon.

Ingredients

• 1 cup raw pistachios
• 1 garlic clove, finely grated
• 1 teaspoon finely grated lemon zest
• 1/4 cup olive oil, plus more
• Kosher salt, freshly ground pepper
• 1 cup plain whole-milk Greek yogurt

Preparation

Step 1

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then process in a food processor until very finely ground. Add garlic and lemon zest and process until a coarse paste forms. With motor running, stream in ¼ cup oil and process until mixture is smooth and no longer grainy (texture should be like tahini). Season with salt and pepper.

Place yogurt in a medium bowl and season with salt and pepper. Thin with a little oil until about the same consistency as the pistachio paste. Fold pistachio paste into yogurt, leaving mixture marbled.