This 5-Minute Olive Sauce Belongs on Whatever You're Making for Dinner Tonight

Lay all your olives out on a paper towel. Cover them with another paper towel. Take the bottom of a mug and smash the hell out them. Well, with some restraint; you don’t want to break your lovely mug. When you lift the paper towel, the pits will be exposed and the olives ripped into smaller pieces. Throw the pits away and dump the olive flesh into a bowl.

Now, we build. Add chopped (unsalted, toasted) pistachios, chopped tarragon, and olive oil into the same bowl. Use a microplane to grate some garlic and lemon zest into the mix and finish it with the lemon juice, salt, and pepper. Mix it all up. Give it a whiff. (You don’t need to smell it, but why the hell not?) The proportions here are flexible. Want a little more acid? Up the lemon juice. More bite? Up the garlic. Want more tarragon? Up the…tarragon. Duh. For the official recipe and measurements, head right over here.