We partnered with Sunset Magazine and Private Chef Nicole Dragon (@thefooddragon) to create this fresh, herb-packed Pistachio Salsa Verde. Made with our Organic Roasted & Salted No Shell Pistachio Kernels, vibrant herbs, fresh lemon, and premium avocado oil, this simple sauce adds bright flavor, satisfying crunch, and beautiful color to any summer meal.

Perfect for weeknight dinners or backyard barbecues, spoon this pistachio salsa verde over grilled skirt steak, charred vegetables, chicken, or even seafood for a fresh California-inspired finish.

Ingredients

For the Steak & Vegetables

• 1½–2 lb. skirt steak
• 2 Tbsp. avocado oil
• Salt and freshly cracked black pepper
• Assorted summer vegetables (bell peppers, onions, summer squash)

For the Pistachio Salsa Verde

• ⅓ cup Nichols Farms Organic Roasted & Salted No Shell Pistachio Kernels
• 1 cup fresh parsley
• ½ cup fresh basil
• 2 Tbsp. fresh chives
• 1 garlic clove
• 1 jalapeño
• Juice of 1 lemon
• ⅓ cup of avocado oil, plus more as needed
• Salt and freshly cracked black pepper, to taste

Instructions

1. Remove the skirt steak from the refrigerator 20–30 minutes before grilling to bring it closer to room temperature. Pat dry, drizzle with avocado oil, and season generously with salt and freshly cracked black pepper.
2. Toss the vegetables with avocado oil, salt, and pepper until evenly coated.
3. Prepare the pistachio salsa verde by combining the pistachios, parsley, basil, chives, garlic, jalapeño, lemon juice, and avocado oil in a food processor. Pulse until the mixture is combined but still slightly textured. Add more avocado oil as needed to reach your desired consistency. Season with salt and pepper to taste.
4. Preheat the grill to medium-high heat. Grill the vegetables for 3–4 minutes per side, or until lightly charred and tender. Grill the skirt steak for 4–5 minutes per side for medium doneness, depending on thickness. The steak will naturally release from the grates when it’s ready to flip.
5. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.
6. Arrange the sliced steak and grilled vegetables on a serving platter. Spoon the pistachio salsa verde generously over the top.
7. Finish with an extra sprinkle of chopped Nichols Farms Organic Roasted & Salted No Shell Pistachio Kernels for added crunch and serve immediately.

Find our Organic Roasted & Salted No Shell Pistachio Kernels at a Sprouts Farmers Market retailer near you linked here!