Ingredients

makes about 3/4 cups

　　5 tablespoons roasted unsalted pistachio nuts

　　1/4 cup extra-virgin olive oil

　　2 tablespoons white wine vinegar

　　1 tablespoon chopped flat-leaf parsley

　　1/2 teaspoon kosher salt

　　Freshly ground black pepper

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.

　　'wichcraft