* Exported from MasterCook *
Sicilian Pistachio Sauce
Recipe By :Recipes for Health by Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
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2 garlic cloves
1/2 teaspoon salt -- preferably kosher salt
1/2 cup fresh breadcrumbs -- moistened with water and squeezed dry
1 cup shelled pistachios
1 teaspoon finely grated orange zest
1/3 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the salt, bread crumbs, and pistachios and process to a paste. Scrape down the sides of the bowl as necessary. Turn on the machine and add the orange zest, orange juice, and lemon juice. Drizzle in the olive oil. Taste and adjust salt. Thin out as desired with olive oil.
Yield: Makes about 1 1/4 cups (5 one-quarter cup servings)
Advance preparation: This will keep for 3 or 4 days in the refrigerator. It will become more pungent.
This beguiling, orange-scented sauce from Sicily can be served with [cFavorite] or vegetables, or as a topping for crostini.
Cuisine:
"Italian"
Source:
"NYT, February 13, 2009"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 364 Calories; 34g Fat (81.9% calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 239mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 1012 0 0 0
