Contributed by: Chef Zachary Geerson, Citizen Kitchen at The Hotel Fullerton – Fullerton
, Hotel Fullerton (The) – Fullerton
Chef Zach Geerson creates a delectable pistachio ragu compliments of Citizen Kitchen in Hotel Fullerton. Try it on its own or with his Grilled Spanish Octopus with Angry Sauce recipe.
Pistachio Ragu
sauce with pistachios
Ingredients:
1 Medium shallot – thinly sliced
1 clove Garlic – thinly sliced
2 C Raw pistachios – shelled
3 T Extra-Wirgin olive oil
Directions:
- Heat a sauté pan or small pot over medium heat.
- Add Extra-Virgin olive oil. Add the shallot and garlic and sweat them for approximately 3 minutes, until
- fragrant but not browned.
- Add the pistachios and cook gently for about 2-3 minutes until warmed through and fragrant as well. Season gently with kosher salt and a small amount of freshly ground black pepper and set aside, keeping it warm.
