You will need either a medium to large mortar and pestle or small food processor to make pistachio garlic sauce. I used the food processor.

Sort through the nuts carefully, discarding any shriveled or imperfect pieces.

Preheat the oven to 350F/180C, or turn the oven burner to medium low. Spread the nuts on a medium baking sheet or small frying pan. Warm them briefly, about two minutes, to heat the oils. Take care not to burn them.

Tip nuts into mortar or small processor and either pound or process into paste. Add olive oil gradually. You want a thick paste, thicker than pesto or mayonnaise, but not too chunky.

Add garlic and pound or puree.

Using a vegetable parer or knife, peel orange zest from citrus, chop finely, and add to sauce. Tip in brandy and salt. Stir to blend.

Tip sauce into bowl and allow to flavors to marry at least one hour. This resting time is critical; initially sauce will taste quite harsh.

One hour later, stir with fork blend (it may separate a bit) and serve with vegetables, poultry, rice, pasta, or bread.

Notes:

No pistachios? Use shelled unsalted walnuts or almonds. Don’t use peanuts–you’ll get peanut butter when you grind it.

Rodgers calls for one small garlic cloves. I used a bit more, but be judicious; you don’t want the garlic to overpower the recipe.

No oranges? Use lemons.

Use decent olive oil-in a recipe with so few ingredients, you’re going to taste everything.

Leftover pistachio garlic sauce keeps, covered, in the refrigerator about four days. Do not freeze.