Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups ice water
8 ounces roasted, salted unshelled pistachios
1 tablespoon garlic, minced
2 lemons, zested & juiced, about 1/2 cup
3 cups chopped Italian parsley
2 tablespoons Creole seasoning
1 tablespoon ground cumin
1 tablespoon hot sauce
In blender, combine all ingredients; puree on the highest setting until the sauce is smooth and the color is a bright pale green. Adjust the seasoning as needed based on the type of hot sauce and Creole seasonings that you use. The flavor will be bold and robust without being over powering. You can seal the sauce in an air-tight container up to 24 hours ahead and it will be perfect painted on grilled meats, carved beef, crab cakes, fresh shrimp or used in ways similar to how you’d use pesto.