Title: Pistachio Mayonnaise
Categories: Pasta Sauce
Yield: 4 Servings
| 3 | | Egg yolks |
| 1 | c | Extra virgin olive oil |
| | | Salt and pepper |
| | | Juice of 1/2 lemon |
| 1 1/2 | tb | Fresh basil; finely chopped |
| 3 | tb | Fresh parsley; finely chopped |
| 3 | tb | Pistachio nuts; ground |
Recipe by: The New Pasta Cookbook Whisk egg yolks in a bowl. Continue to
whisk and pour in oil in a very slow trickle, until it has all been
absorbed. Still whisking, add salt, pepper and lemon juice to taste. Stir
through basil, parsley and nuts to give a smooth very thick sauce. If the
mayonnaise appears to be curdling, continue its preparation to the finish.
Beat another egg yolk in a clean bowl and gradually whisk in the curdled
sauce. The mayonnaise will keep, covered and chilled, for up to
24 hours. This is delicious served over hot fresh herb fettuccine
or with cold shellfish and sugar snap peas in a pasta salad. It is less
successful if made with a food processor of blender.