Pistachio Salsa Verde

• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chopped fresh rosemary leaves
• 1/4 cup chopped chives
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon sherry vinegar
• 1 teaspoon packed light brown sugar
• 1 teaspoon kosher salt
• 1 garlic clove, minced
• 1/4 teaspoon red chile flakes
• 1 cup extra-virgin olive oil
• 1 cup roughly chopped salted shelled, roasted pistachios

1. Into a medium bowl, put fennel seeds, coriander, cumin, and rosemary. Add chives, parsley, vinegar, sugar, salt, garlic, and chile flakes. Whisk in oil and pistachios.
2. Make ahead: Keeps, chilled airtight, up to 3 days.

ground fennel seeds, ground coriander, ground cumin, rosemary, chives, flatleaf, sherry vinegar, brown sugar, kosher salt, garlic, red chile flakes, extravirgin olive oil, pistachios

Taken from www.myrecipes.com/recipe/pistachio-salsa-verde (may not work)