Creamy and crunchy, slightly sweet with a hint of Lambrusco red wine vinegar for acidity, this balanced recipe is sure to be a crowd favorite.
Beans with Pistachio Aïllade
Aïllade is a simple sauce from the Languedoc region of southern France. It’s made by mixing together garlic, nuts, wine, and zest. Rebekah used this sauce over creamy beans, but it can be used on anything from pasta, veggies, or pork. This should be made right before serving to keep the nuts crunchy. If there’s left overs, spoon them over fresh arugula, add 1/4 chopped avocado, and drizzle a little Meyer Lemon Extra Virgin Olive & and Lambrusco Red Wine Vinegar over the top. Perfect lunchtime salad to keep you going all day.
Rinse thoroughly and drain the beans. Place in a mixing bowl and set aside.
Prepare the Aïllade
Place 1 cup pistachios and salt in a food processor. Pulse the pistachios until they are in small pieces. Add the Lambrusco and lemon zest, pulse until just mixed. With the food processor running, slowly pour in the Garlic Olive Oil until combined.
Mix together & Serve immediately
In a mixing bowl, add the beans and aïllade and toss to coat. Transfer to a serving bowl. Sprinkle the 2 TBS pistachios over top. Serve and enjoy!
Wine Pairings: A dry, chilled Rosé from Bandol region or a Rosado from Spain. Not a Rosé fan? Go for a White Bordeaux from France.