Pistachio Vinaigrette

• 5 tablespoons roasted unsalted pistachio nuts
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

1. Preheat the oven to 350F.
2. Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes.
3. Remove and transfer 4 tablespoons of pistachios to a blender or food processor.
4. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth.
5. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette.
6. Keeps well if refrigerated for up to 3 to 4 days.

nuts, extravirgin olive oil, white wine vinegar, flatleaf parsley, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/pistachio-vinaigrette-377037 (may not work)