INGREDIENTS

2/3 cup pistachio oil (Toasted Pistachio Oil)
1/3 cup fresh lemon juice
1/8 teaspoon salt (optional)
1 shallot, peeled and chopped
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground pepper

DIRECTIONS
In a small bowl whisk together the lemon juice, shallot, and mustard. Slowly whisk in the oil in a slow, steady stream. Season with salt and pepper. Use as a salad dressing or use it to baste chicken, shrimp, or salmon on the grill, then drizzle over the finished dish. Garnish with Heart of the Desert Pistachio nuts.

INGREDIENTS

1/2 pound salted Heart of the Desert Pistachios, shelled
1-1/2 cups olive oil
2 teaspoons kosher salt

DIRECTIONS
Preheat oven to 350° F. Toast the pistachios for about 4 minutes, or until fragrant. Let cool. Transfer to a food processor and finely grind. In a small saucepan, warm the olive oil over moderate heat. Add the oil to the nuts and process until blended. Pour into a jar, stir in the salt, and let stand overnight at room temperature. The oil can be refrigerated for 2 weeks.