I found this recipe on Cooking Light's website. Have I ever mentioned how much I love Cooking Light? I get their magazine every month, and I love looking through it and finding new recipes to make!
Pistachio Lemon Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons pistachios, finely ground in food processor
2 tablespoons grated Parmigiano-Reggiano
1.5 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup (the real stuff)
2 teaspoons dijon mustard
1 teaspoon minced garlic
1/8 teaspoon salt
The recipe that I used it in was Pork chops over couscous with Pistachio-Lemon vinaigrette. This was divine, but while we were eating dinner I kept talking about all the different ways I could use the vinaigrette. I think you could do it over chicken, you could use it as a salad dressing, you could mix it in a pasta salad or a sweet potato salad, it would probably be delicious over steak, it would be so good over a kale salad, etc.
You can double or triple or quadruple the recipe easily and keep it in a mason jar in the fridge for a couple of weeks (but it won't last that long). Promise me that you are going to make this vinaigrette this weekend. Seriously, just do it. Delicious!
