Pistachio And Tarragon Aioli

By Wewah

A pretty green sauce, perfect with asparagus or tossed with arugula. Again, I like to add roasted garlic when I process the nuts, but it's not necessary.

Ingredients

• Makes about 1 1/2 cups
• 1/3 cup pistachio kernels, roasted or toasted
• 1/3 cup sliced almonds
• 2 teaspoons capers
• Salt and freshly ground pepper
• 1 tablespoon fresh tarragon
• Juice of half a lemon (or to taste)
• 1/2 cup warm water
• 1/4 cup olive oil

Details

Adapted from npr.org

Preparation

Step 1

In a food processor or blender combine the nuts, capers, salt, pepper and tarragon. Process until coarse and crumbly.

Add the lemon juice and water and process until as smooth as possible. With the processor or blender running, add the olive oil slowly in a thin stream, and continue to process until the mixture is completely smooth.

Taste for salt, pepper and lemon.