Ancho Vinegar Pistacho Vinaigrette for Summer Grilled Meats

Ingredients:

• 1/2 cup, whole roasted Pistachios 
• 1, Frenso Chili - thinly sliced 
• 1/4 cup, chopped herbs - We used Parsley, Mint
• 1/4 cup, il Fustino Ancho Vinegar
• 1 tsp, honey
• 1/3 cup, il Fustino Italian Varietals EVOO (or your favorite robust oil)
• salt & pepper - to taste

Directions:

With a mortar and pestle, crush the pistachios. Stop when all the pistachios have been broken to small pieces. 

Transfer to a medium size mixing bowl. Then add Frenso Chili, herbs, il Fustino Ancho Vinegar, honey, extra virgin olive oil. Mix ingredients together to form a vinaigrette. Season with salt and fresh ground pepper. 

Serve with prepared grilled meats - flank steak, chicken, or lamb. 

Enjoy!

 Recipe adapted from Hailee Catalano