Grilled Vegetables With a Pistachio Salsa |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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What a great condiment for grilled vegetables. Now I am not going to tell you how to grill your vegetables ... outside grill, inside grill, either way. Personally, I do nothing more than olive oil, salt and pepper when I grill mine. This salsa has plenty of flavor. This is served room temp or chilled over the hot grilled vegetables. Eggplant, zucchini, yellow squash, tomatoes, potato wedges, and onions are my favorites. Brussels sprouts would also be very good or grilled cabbage wedges. Ingredients:
1 1/4 cups pistachios, toasted |
1/2 cup loosely packed fresh mint |
1/2 cup loosely packed fresh parsley |
3 teaspoons garlic, minced |
3 tablespoons fresh lemon juice |
1/2 teaspoon honey |
2 tablespoons olive oil |
salt (the nuts are salty so go easy) |
pepper |
Directions:
1. Salsa - In a food processor, add the nuts and pulse a couple of times to start to break them up. Then add in the herbs, garlic and pulse another couple of times until you start to get a fine puree. Then add in the lemon juice, honey, olive oil and pulse until you get a nice smooth texture. Taste for salt and or pepper and you are done.
2. Serve - Spoon or spread over grilled vegetables. That simple. ENJOY!
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