Pistachio Oil is WICKED expensive and I'm planning to make a pistachio viniagrette with it, but think i should also use canola oil or EVOO. With my hazelnut and walnut viniagrettes, I typically use a combo of nut oil and canola, thinking EVOO might be too heavy for the delicate nut oils. Sometimes I add ground toasted nuts as well.Any experience/thoughts to share on this for pistachio vngtte? or does evoo have some special affinity for pistachios that should not be missed?
also, if you have a fav pistachio vngtte recipe, plse share! thanks much for your help.
I will prob use it for grilled salmon, and salads at least.