Herby Pistachio Salsa Verde

If you're looking for a big 'ol punch of flavor and texture, this recipe is it. Herby Pistachio Salsa Verde is exactly what you need to top grilled proteins, roasted vegetables, and platters of sliced Summer tomatoes. Here, you'll combine seeded and diced serrano chile and shallot in lemon juice with kosher salt and let the mixture sit for a few minutes. Fold in the herbs and pistachios, drizzle in the extra virgin olive oil, and you've got yourself a restaurant quality herby salsa. Make this and thank me later because you're about to be a hero when you serve up platters of summer tomatoes, corn, and peaches with this herby salsa spooned on top!

Herby Pistachio Salsa Verde

Herby Pistachio Salsa Verde adds a punch of flavor and texture to grilled proteins, roasted vegetables, and platters of sliced Summer tomatoes. Plus, it takes less than 5 minutes to put together and delivers restaurant-status flavor.

Prep:
5
min
cook:
0
min
total:
5
min
Ingredients
  • 2 tablespoons diced and seeded serrano chile
  • 2 tablespoons diced shallot
  • Juice of 1/2 lemon 
  • 1/2 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup pistachios, toasted and roughly chopped
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly cracked black pepper

Instructions
  1. Combine serranos, shallot, and lemon juice in small bowl. Season generously with kosher salt and stir to combine. Let sit for about 5 minutes.
  2. Fold in basil, parsley, and pistachios, and season again with kosher salt. Drizzle in olive oil and gently stir to combine.
  3. Spoon over grilled proteins, roasted vegetables, or on top of sliced ripe Summer produce like tomatoes, corn, peaches, or grilled summer squash.

Let's riff
  • The Serrano: Sub in jalapeño if needed.
  • The Shallot: Sub red onion or grated garlic.
  • The Lemon: Anything acidic works here, meaning any citrus or vinegar. Champagne vinegar would be fabulous, as well as fresh orange or lime juice.
  • The Pistachios: Sub toasted pine nuts or omit the nuts all together if needed for dietary restrictions.
  • The Herbs: Any soft, tender herb works here. I particularly love adding mint and cilantro to this recipe. Tarragon and chives would be lovely.

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Curtis Ingham
June 11, 2024
Amparo Helton
June 9, 2024
Rhys Pigott
June 5, 2024
Humberto Caesar
June 4, 2024
Gita Leschen
May 31, 2024
Diane Aslatt
May 31, 2024
Annetta Merchant
May 20, 2024
Brendan Bear
May 9, 2024
Nora Perry
May 8, 2024
Mark Moore
May 6, 2024
Charley McWilliam
May 5, 2024
Latesha
April 30, 2024
April 30, 2024
Maggie Covington
April 27, 2024
Gene Penny
April 21, 2024
Hilario Druitt
April 17, 2024
Tilly Killough
April 16, 2024
Jeannine Turner
April 13, 2024
Alvin Goold
April 7, 2024
Dean Baader
April 6, 2024
Frank Hardie
April 5, 2024
Elvira
April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!