Pistachios are having a culinary moment

 

Pistachios are having their moment.

These small green nuts are popping up everywhere, perhaps because they are among the only nuts that offer complete protein.

That means they have all nine essential amino acids the body needs.

But that’s not their only attribute. These gems are high in antioxidants, fiber and healthy fats.

They’re also delicious, with a naturally sweet taste and can be used in sweet or savory dishes.

Think about pistachio pesto, nut-crusted fish or chicken, pistachio snack mixes and pistachio cookies.

One of the most popular uses for pistachios right now is in Dubai chocolate, a Middle Eastern candy that has a milk chocolate shell filled with pistachio cream, crispy kataifi pastry and often a hint of tahini.

Pistachio coffee is another treat, with sweet, creamy and nutty elements to enjoy. Make it by filling a mug with hot water and setting it aside, then warm 2/3 cup of whole milk in a pan. Whisk in 1/4 teaspoon vanilla, 1/8 teaspoon sea salt and 1/4 cup pistachio cream.  Add 1/3 cup espresso and heat to 160 degrees, stirring continuously. Pour out the hot water and replace it with the espresso mixture. Top, if desired, with whipped cream, pistachio cream or chopped pistachios.

Or make some pistachio butter to top your morning toast. Toast two cups of shelled pistachios, let them cool slightly and place them in a food processor and break them down to a fine powder. Continue to process for five to 10 minutes, scraping down the sides and adding a little pistachio oil if needed, until smooth and creamy.

Following are some recipes featuring pistachios from www.americanpistachios.org.

 

 

Pistachio and Chili Crusted Shrimp

1 cup shelled pistachios

24 cleaned raw shrimp

Salt

2 tablespoons butter

1 green chili, thinly sliced

6 garlic cloves, halved

Juice of 1 lime

Place pistachios in a blender and process to a fine texture similar to nut flour.

Place shrimp in a bowl, add a little salt and mix well.

Dip each shrimp into the pistachio mixture. Press the shrimp so as much as possible sticks to it.

Melt butter in a hot pan over medium heat. Add chili and garlic and cook two minutes, then add shrimp and cook three to four minutes, until pink on both sides.

Add lime juice and one tablespoon pistachio mixture to the pan and cook one to two minutes.

To make pistachio rice, prepare favorite rice or ancient grain according to directions. When done, add two tablespoons pistachio crust mixture and fluff gently.

 

 

Pistachio Milk Chai Spiced Latte

1-1/2 cup boiling water

1/4 cup raw pistachios

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1 pinch ground cloves

1 pinch black pepper

1 teaspoon vanilla

Shot of espresso or black tea, maple syrup or sugar to taste, optional

Place ingredients in a high speed blender and blend 90 seconds, until smooth

Pour through a mesh sieve into a mug and garnish with pistachio dust and cinnamon, if desired.

 

 

Pistachio Pesto Butter Sauce for Ravioli

For pesto:

2 cups shelled, toasted, salted pistachios

1 cup olive oil

1 cup fresh, chopped basil

Salt

Pepper

For sauce:

1 tablespoon finely diced shallots

2 teaspoons minced garlic

1 tablespoon fresh lemon juice

2 tablespoons white wine

1/4 cup vegetable stock

1 tablespoon butter

1 tablespoon pistachio pesto

To make pesto, blend pistachios in a food processor with half the olive oil to break up nuts. Add chopped basil and pulse to combine. Slowly drizzle remaining olive oil while pulsing. Season with salt and pepper to taste. Set aside.

Sauté shallots and garlic in pan until fragrant and translucent. Add white wine and cook until reduced by half. Add lemon juice, vegetable stock and pistachio pesto.

If serving with fresh pasta, ravioli or stuffed pasta, add it at this point. Once sauce has coated pasta, finish with butter. Garnish with fresh basil, shaved Parmesan and more pistachios.

 

 

Zucchini Pistachio Gratin

4 medium-sized zucchini

1/3 cup plus 3 tablespoons olive oil

1/3 cup finely diced onion

2 garlic cloves, minced

Salt

Freshly ground pepper

1/2 cup mild goat cheese

1/2 cup roasted, unsalted pistachio kernels, coarsely chopped

1/2 cup grated sheep milk’s cheese

4 large basil leaves, thinly sliced

Cut off and discard the ends of each zucchini. Slice in half lengthwise. Using a spoon, gently scrape flesh onto a cutting board. Coarsely chop the flesh and set aside.

Pour 1/3 cup olive oil into a large, oven-proof gratin dish. Place zucchini shells in the dish and sprinkle with salt.

Warm remaining olive oil in a saute pan over medium heat. Add onion and garlic and saute three to four minutes, stirring occasionally, until soft and translucent. Add zucchini flesh and saute three to four minutes, until zucchini is soft. Transfer to a shallow bowl and set aside to cool.

When cool, gently stir in goat cheese, basil and pistachio kernels and season with salt and pepper to taste. Spoon filling in equal amounts into each zucchini shell. Sprinkle sheep’s milk cheese evenly across the top. Bake in a 400-degree oven for 25 to 30 minutes, until cheese is golden brown and bubbling.

 

 

Mushroom Pistachio Fettuccine

1 pound mushrooms, sliced

1/2 cup chopped green onion

3 garlic cloves, minced

1/4 cup olive oil

1/4 cup butter

2 teaspoons flour

2 tablespoons lemon juice

1/4 cup chopped fresh basil

2 tablespoons minced fresh parsley

1/2 cup grated Parmesan cheese

3/4 cup coarsely chopped pistachio kernels

Salt

Pepper

1 pound fettuccine, cooked according to package instructions

Saute mushrooms, green onion and garlic in olive oil and butter in a large skillet about five minutes, until tender and cooked. Stir in flour and cook, stirring, until thickened slightly. Stir in lemon juice, basil, parsley, cheese and pistachios and season with salt and pepper. Heat through and serve over pasta.

 

 

Pistachio Flatbread

Pizza dough

Pistachio pesto

Olive oil

Toppings of choice

Prepare pesto by placing one cup basil, 1/3 cup grated Parmesan cheese, 1/4 cup shelled and coarsely chopped roasted/salted pistachios, 1/4 cup olive oil, one clove garlic and 1/4 teaspoon cracked pepper in food processor or blender. Process until well-blended.

Brush a sheet of tin foil liberally with olive oil. Roll out pizza dough to  a quarter-inch. Cook on a grill over medium heat 15 minutes, until browned. Remove from heat. Brush uncooked side lightly with olive oil ,then flip over.

Smear a layer of pistachio pesto over the surface of the dough. Add toppings of choice and return to the grill, lowering the heat slightly. Cook until underside is browned and cheese, if used, is melted. Slice and serve.

Topping suggestion: flash-cooked asparagus spears; white onion, thinly sliced; roasted and salted pistachios, chopped; lemon zest; crumbled goat cheese; olive oil

Another topping suggestion: grated Parmesan cheese; mozzarella slices; prosciutto; roasted and chopped salted pistachios; arugula; olive oil

 

 

Air Fryer Honey-Roasted Pistachios

1 cup raw pistachios

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 teaspoons sugar or monk fruit sweetener

In a mixing bowl, combine pistachios, honey, cinnamon, salt and vanilla extract. Toss until pistachios are evenly coated.

Line air fryer basket with fryer-safe parchment paper. Spread coated pistachios in a single layer on the parchment paper. Air fry at 325  degrees for five to six minutes, stirring halfway through. Watch closely to prevent burning.

Immediately transfer hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with sugar, then press them into a single layer.

Refrigerate five minutes. Once cooled, the crystallized nuts and can be broken into large clusters or individual pieces.

Store in an airtight container at room temperature for as long as one week.

 

 

Pistachio-Crusted Chicken With Lemon Couscous and Greens

For chicken:

1 small boneless, skinless chicken breast

2 tablespoons shelled pistachios, finely chopped

1 teaspoon Dijon mustard

Salt

Pepper

1/2 tablespoon olive oil

For couscous:

1/3 cup couscous

1/3 cup water or vegetable broth

Zest of 1/4 lemon

1 teaspoon lemon juice

Drizzle of olive oil

Salt

For greens:

1 cup baby spinach or arugula

1 teaspoon olive oil

A few drops of lemon juice or vinegar

Salt

Pepper

Season chicken breast with salt and pepper. Brush one side with Dijon mustard. Press chopped pistachios onto the mustard side to form a crust.

Heat olive oil in a small skillet over medium heat. Add chicken, crust-side down, and cook five to six minutes until golden. Flip and cook five to six minutes, until chicken reaches an internal temperature of  165 degrees. Let rest two minutes.

In a small pot, bring broth or water to a boil. Stir in couscous, lemon zest, lemon juice and salt. Cover, remove from heat, and let sit five minutes. Fluff with fork and drizzle with olive oil.

Toss greens with olive oil, lemon juice or vinegar and a pinch of salt and pepper.

Plate couscous, top with pistachio crusted chicken and serve greens on the side.

 

 

Giant Pistachio Crumb Cookie

12 tablespoons unsalted butter, room temperature, plus more for pan

1-1/2 cups toasted pistachios

1-3/4 cups flour

3/4 cup sugar

1/4 teaspoon salt

1-1/2 teaspoon vanilla extract

Grind toasted pistachios in a blender or food processor into fine meal.

In a large bowl, whisk together pistachio flour, flour, sugar, salt, and vanilla. Cut in butter with a pastry cutter until mixture is crumbly. Work in butter until completely incorporated with no dry crumbs.

Transfer all but 1-1/2 cups into a buttered 10-inch springform pan. Press mixture into the bottom and sides. Sprinkle with reserved mixture, then bake in a 350-degree oven 25 minutes, rotating pan two to three times, until cookie begins to turn golden.

Reduce temperature to 300 degrees and bake 15 to 20 minutes, until golden brown and fairly dry. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container as long as three days.

 

 

 

Pistachios, Roasted Beets and Salmon Salad

For beets:

6 golden beets

Olive oil

Salt and pepper

For salmon:

1 pound salmon

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For salad:

1/2 cup dry pearl couscous, cooked

4 cups arugula or watercress

1/3 cup pistachios

1/4 cup fresh chopped dill

1/2 cup crumbled goat cheese

1/3 cup pomegranate seeds

For dressing:

6 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon maple syrup

2 tablespoons balsamic or red wine vinegar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

5 tablespoons fresh squeezed orange juice

Wash beets thoroughly. Place each beet on a piece of foil, drizzle with olive oil and season with big pinches of salt and pepper. Wrap each beet in foil. Place foil-wrapped beets on a parchment-lined baking sheet and roast in a 400-degree oven 35 to 50 minutes, until fork tender. Unwrap beets and allow them to cool.

Cook couscous according to package directions and set aside.

Unwrap beets and set aside.

Place salmon filet on the parchment-lined baking sheet and season with salt, pepper, garlic powder and onion powder. Drizzle olive oil over the top. Bake in a 400-degree oven 12 to 15 minutes, until salmon is cooked through. Remove from the oven and set aside.

Whisk together dressing ingredients and set aside.

When the beets have cooled enough to handle with your hands, peel with your fingers or a vegetable peeler. Slice each beet into six wedges and place in a large bowl.

Use a fork to shred salmon into bite-sized pieces and add to the bowl. Add cooked couscous, arugula, pistachios, fresh chopped dill, crumbled goat cheese and pomegranate seeds. Drizzle dressing over top, toss to combine and serve.