Ingredients

• ¼ cup raw pistachios
• 10 prunes, pits removed, coarsely chopped
• 1 garlic clove, finely grated
• 2 cups finely chopped parsley
• 1 cup finely chopped mint
• ¼ cup finely chopped tarragon
• ¼ cup kimchi or sauerkraut brine
• 2 Tbsp. Champagne vinegar or white wine vinegar
• Kosher salt
• ¾ cup extra-virgin olive oil

Instructions

1. Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.
2. Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt if needed.