Roasted Pistachios Meyer Lemon Kosho Recipe
Make Roasted Pistachios Meyer Lemon Kosho Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pistachios and pantry
Meyer lemon kosho base
Method
Roasting the pistachios
- 1
Roast pistachios
Preheat oven to 350°F (175°C). Toss pistachios with 1 tablespoon olive oil and 0.5 teaspoon kosher salt (if using). Spread in a single layer on a parchment-lined baking sheet and roast 8–10 minutes until fragrant and lightly golden, shaking halfway. Remove from oven and let cool briefly.
Prepare Meyer lemon kosho
- 2
Make kosho base
In a small bowl, whisk Meyer lemon zest (2 tsp), Meyer lemon juice (2 tbsp), yuzu kosho (1 tbsp), and white miso paste (1 tsp) until smooth. If using honey, whisk in 1 tsp until fully incorporated.
Finish and serve
- 3
Coat pistachios with kosho
While pistachios are warm, toss with the kosho base to coat evenly. Drizzle with any remaining olive oil as needed and season with a pinch more kosher salt if desired.
- 4
Serve
Spread the coated pistachios on a plate and let cool slightly. Serve as a bright, spicy snack or garnish for cheese boards. Store leftovers in an airtight container for up to 5–7 days.