Chef Zach Geerson creates a delectable pistachio ragu compliments of Citizen Kitchen in Hotel Fullerton. Try it on its own or with his Grilled Spanish Octopus with Angry Sauce recipe.
sauce with pistachios
1 Medium shallot – thinly sliced
1 clove Garlic – thinly sliced
2 C Raw pistachios – shelled
3 T Extra-Wirgin olive oil
- Heat a sauté pan or small pot over medium heat.
- Add Extra-Virgin olive oil. Add the shallot and garlic and sweat them for approximately 3 minutes, until
- fragrant but not browned.
- Add the pistachios and cook gently for about 2-3 minutes until warmed through and fragrant as well. Season gently with kosher salt and a small amount of freshly ground black pepper and set aside, keeping it warm.