American-Pistachio Aioli

This rich, roasty deliciousness couldn't be easier to make, and it really perks up a fish sandwich. And let's face it: when the weather warms or when it's deep winter and you need to pretend it's warming, nothing hits the spot like a seafood sandwich. With a tender, fresh bun, creamy aioli, and a gently cooked filet, a great fish sandwich feels like a mini vacation in its own right. Wash it down with a cold lager or freshly mixed Arnold Palmer, and you'll feel like you've been whisked away to a waterside restaurant deck. Don't like fish sandwiches? It's cool. This aioli tastes great with all sorts of seafood: we love serving it alongside moules-frites or with a basket of fish and chips. It also makes a dreamy dip for potato chips or fresh vegetables. Heck, you can just spread it on a bagel and call it a day. However you serve this nutty, buttery sauce, you're in for a truly transportive experience.