|Tarragon Pistachio Butter|
I've been on a sweet potato kick lately and, while looking for yummy sweet potato recipes in the folder in which I keep all the recipes I've stumbled upon and plan to make, I excitedly lighted on the word "sweet". It was followed, however, not by the word "potato" but instead by "pistachio". Ah, yes! The Sweet Pistachio Butter from 101 Cookbooks--a vegetarian "healthy recipe journal" that I cannot recommend highly enough--that I had saved as a way to use up the pistachios from my Cornish Hens (and Tofu) with
|An (almost-set) Table|
recommend a Viognier as a wine-pairing, we stayed on our beer theme and instead
had Long Haul Session Ale with the Hummus and Morimoto Soba Ale with the Salmon, Tofu and Tarragon
Pistachio Butter. I highly recommend both, especially the Morimoto. Enjoy!
Tarragon Pistachio Butter
Salmon and Tofu
- 1 cup pistachios, shelled and crushed
- 1 bunch fresh tarragon leaves
- 1/2 cup water, hot (from the tap is fine)
- 3 cloves garlic
- 2 pinches Hawaiian salt
First peel almonds: pour boiling water into a small bowl and add almonds. Allow to sit at least 1 minute, then remove them one at a time (go for those whose peels are the most shriveled first) and peel, rub, whatever to remove.
Place peeled almonds into food processor along with pistachios, tarragon, hot water and garlic. Pulse until all one consistency (add more water if you'd like it to be wetter), then add salt and pulse once or twice more to incorporate. Serve, atop salmon, tofu or whatever you'd like. Makes more than enough for 3 people's dinner. Enjoy!
Links to other tarragon pistachio butter noshes: