1jalapenoseeds and ribs removed (keep if you want spicy)
2/3cuproasted pistachiosSee notes
Add all of the ingredients to a food processor bowl. Pulse until smooth.
Use this sauce on chicken, pasta, zucchini noodles, chip dip (it’s a bit guacamole-esk), with falafel, or whatever you’d like.
Store leftovers in an airtight container in the refrigerator for 7-10 days.
If using salted pistachios, omit the salt, and then season with salt to taste. The pistachios I used were unsalted.If you want to use it as a salad dressing you can thin it out with additional water or olive oil.Recipe adapted from Pinch of Yum.
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