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Toasted Pistachio–Cilantro Chimichurri

6 servings · 2.4 g net carbs

2.4g Net carbs 16.1g Fat 1.4g Protein 159 kcal

2.4g Net carbs · 16.1g Fat · 1.4g Protein · 159 kcal

Toasted Pistachio–Cilantro Chimichurri

2.4 g net carbs  ·  15 min  ·  easy

P 1.4 g  ·  F 16.1 g  ·  159 kcal

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15 min
easy

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

6 servings  ·  prep 10 min  ·  cook 5 min  ·  total 15 min  ·  difficulty easy

Blended chimichurri-style sauce built from toasted pistachios, cilantro and avocado oil. Dry-toasting the pistachios and briefly sautéing shallot and garlic add caramelized notes while lime juice provides brightness. A short pulse in a food processor leaves a coarse, slightly rustic texture that clings to grilled meat or roasted vegetables. A small addition of xanthan gum stabilizes the emulsion so the sauce coats slices evenly.

Ingredients

  • pistachios30 g
    Pistachio nuts, Nuts, raw
  • cilantro25 g
    Cilantro, Raw
  • avocado oil90 ml
    Oil, Avocado
  • lime juice30 g
    Lime juice, Raw
  • shallot30 g
    Shallots, Raw
  • garlic8 g
    Garlic, Raw
  • crushed red pepper1 g
    Spices, Pepper, red or cayenne
  • salt3 g
    Salt, Table
  • black pepper1 g
    Spices, Pepper, black
  • xanthan gum0.5 g
    Xanthan gum powder

Equipment

  • food processor
  • 12-inch skillet

Method

  1. Toast the pistachios in a dry skillet over medium heat until they smell aromatic and are lightly colored, then transfer to a plate to cool.
  2. Sauté the shallot and garlic in the skillet with a little avocado oil just until softened and fragrant, then let them cool slightly.
  3. Pulse the toasted pistachios in a food processor until coarse crumbs form.
  4. Add the cilantro, sautéed shallot and garlic, crushed red pepper, salt and black pepper to the processor and pulse to combine while streaming in avocado oil and lime juice, stopping when the mixture has a spoonable, coarse texture.
  5. Sprinkle in the xanthan gum and pulse briefly to thicken and stabilize the emulsion, then taste and adjust seasoning.
  6. Transfer the sauce to a jar and allow it to rest so the flavors meld and the oils settle before using.
Toast the pistachios in a dry skillet over medium heat until they smell aromatic and are lightly colored, then transfer to a plate to cool.

Tips

Pro tip

  • Toast pistachios until fragrant but stop before they brown to avoid bitterness.
  • If you lack a food processor, finely chop the pistachios and herbs and whisk with oil for a more rustic texture.
  • Warm the sauce briefly before serving to loosen the oils if it firms in cooler conditions.

Frequently asked questions

What can I use instead of pistachios?
Use pine nuts instead of pistachios. Pine nuts blend to a silkier paste and are traditional in some herb sauces, so the texture will be smoother and the flavor a bit more buttery.
Can I swap avocado oil for another oil?
Yes, walnut oil can replace avocado oil. Walnut oil adds a toasty, nutty note that complements the pistachios, but it is more delicate so whisk gently to maintain the emulsion.
Why is my sauce too thin?
If the sauce is too thin, add a small extra pulse of toasted pistachios or a pinch more xanthan gum. The nuts will thicken by providing more body, and xanthan gum will stabilize the emulsion quickly.
Why does the sauce taste sharp or bitter?
Over-toasted pistachios or overcooked shallot can create bitterness. Rescue the balance with additional lime juice and a little more avocado oil to soften the edge.
How should I store this?
Keep it in an airtight container in the refrigerator at 40°F (4°C) or below. Because a sauce or dressing keeps only as long as its shortest-lived ingredient — dairy, eggs, or fresh aromatics in particular — follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished mixture. Separation in the refrigerator is normal; stir or shake before serving. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

2.4g Net carbs 12% 81% 7%
Net carbs Fat Protein
2.4 gNet carbs
1.4 gProtein
16.1 gFat
1 gFiber
159Calories

Net carbs: 3.4 g total carbohydrate minus 1 g fiber = 2.4 g.

Electrolytes

Na199 mgSodium
K107 mgPotassium

Minerals

Calcium
14 mg
Iron
0.39 mg
Magnesium
—
Phosphorus
—
Potassium
107 mg
Zinc
—
Copper
—
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

35.2 g per serving

18 figures are unavailable. Nothing was estimated in its place.

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Published 30 August 2026 · updated 8 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.