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    Pistachio Vinaigrette

    Pistachio Vinaigrette

    Photo by Cathy T.

    Tasty and delicious Pistachio Vinaigrette recipe.

    • Prep Time


    • Cook Time


    • Servings



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    • cup fresh lemon juice

    • 1

      shallot, chopped

    • 2

      tablespoons chopped fresh tarragon

    • 1

      tablespoon red wine vinegar

    • 1

      teaspoon sugar

    • 2

      teaspoons Dijon mustard

    • ¾

      teaspoon salt

    • ½

      teaspoon pepper

    • ¾

      cup olive oil

    • ¼

      cup pistachios


    Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped. Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.