(Seriously...even my coffee, but I'll share more about that another day.)
Along with the salmon, I made a Pistachio Mint Pesto that ended up being one of the biggest hits of the meal.
Mint and pistachio are a natural pairing in Middle Eastern dishes, and since that's the feel I was going for, it worked out beautifully. Because I've been rebelliously adding fresh lime to everything despite the cost, I also included it in this recipe, and loved the brightness it added.
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Pistachio Mint Pesto
This makes a chunky pesto, if you like something creamier, increase the oil and puree until smooth.
Yields: about 1 1/2 cups
2 cups fresh mint leaves, rinsed and patted dry
1 cup roasted salted and shelled pistachios
3 garlic cloves
1 teaspoon kosher salt
1 large fresh lime, juiced
1/2 cup extra virgin olive oil
Use a knife to finely chop mint, then place in a small bowl.
Combine pistachios, garlic, salt, and lime juice, and place in food processor. Pulse until coursely chopped. Combine with mint and stir to evenly distribute. Stir in olive oil. Taste and adjust salt, if necessary.