Prep time: 10 minutes Cook time: 30 minutes
Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour
The pistachios are such a delicious addition, adding protein value as well as crunch and creaminess to the finished dish. I love using pistachios in sweet and savoury dishes, they're fantastically versatile whilst being packed with antioxidants.
Give your meal or snack a boost of antioxidants and flavor! Add to your avocado toast, sprinkle over your salads or pastas for a delicious nutritious topping.
Suggested Wine Pairing: Encruzado or Manzanilla Sherry
Suggested Wine Pairing: Napa Valley Charbono or European Refosco
Suggested Wine Pairing: Muscadet Sevre-et-Maine or Txakoli Rosado
Suggested Wine Pairing: Côtes de Jura or Italian Schiava
Suggested Wine Pairing: Hungarian Dry Tokaji or Fumé Blanc
Suggested Wine Pairing: Braccheto d’Asti or California Late Harvest Viognier
Suggested Wine Pairing: Sonoma Coast Chardonnay or Crémant de Bourgogne Brut
The perfect post-workout smoothie packed with the right blend of protein, carbs and antioxidants for muscle recovery. Change up your smoothie routine with this Chocolate Cherry Pie smoothie filled with cacao, cherries and American pistachios!
Prep Time: 30 min Cook/Bake Time: 10 min
Prep Time: 15 min Cook/Bake Time: 15 min
Prep Time: 30 min Cook/Bake Time: 5 min
Prep Time: 10 min Cook/Bake Time: 10 min
Prep Time: 10 min Cook/Bake Time: 25-30 min
Prep Time: 15 min Cook/Bake Time: 15 min
Watch Chef Seamus Mullen create this delicious recipe with Pistachios below:
Watch Chef Seamus Mullen create this delicious recipe with Pistachios below:
These will be a big hit, a little messy to make but boy they are good. Make a lot, everyone will love them.
Super easy to make and really delicious. They are flaky and buttery with the most amazing pistachio taste.
Born and raised in New Jersey, chef, television personality, and author Amanda Freitag has become a culinary maven.
Born and raised in New Jersey, chef, television personality, and author Amanda Freitag has become a culinary maven.
Paired with Chef Boulud’s Harissa-Spiced Lamb with Glazed Eggplant and Pistachio Raita
Originally from Lyon, France, chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities.
Originally from Lyon, France, chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities.
Cooked in this way, the orata fillets are a very tasty, easy to prepare second course, which combines different nutrients that can give provide the palate with a special experience.
This smoothie is an ideal snack for muscle recovery after physical activity.
Crispy burritos are one of my favorite meals to make. The filling options are endless but this time I went with a pinto bean filling with a pistachio crema filling made from American pistachios and it did not disappoint.
Pistachios have an amazing and distinctive flavor and can be blended into a creamy pasta sauce. This creamy pistachio pasta might be my new favorite recipe.
Falafel is one of my favorite foods. I usually go with a standard chickpea recipe but this time I decided to mix it up and use half American pistachios.
Tell me that you hate Brussels sprouts and this is the salad I’ll make to change your mind.
These wondrous dumplings are full of plant-based protein and paired with a comforting shiitake dashi.
Some salads are simply sides but this salad shines as the main dish.
What’s better than tacos? Tacos that don’t require cooking! Indulge in the cool contrast of jicama tortillas, crunchy pistachios, pico de gallo and chipotle crema.
Crunchy✅ Chewy✅ Creamy ✅ Sweet ✅ Salty. Cravings =Satisfied.
Easiest dessert ever. You can totally use a store-bought cake for this(we will not tell anyone). Or make one from a box or use your favorite family recipe. It’s a really fun way to “upgrade” a cake from the grocery and impress guests.
This pistachio sauce is so delicious. Perfect with the sweet salmon. Try it on chicken as well.
This is the perfect picnic food, salad can be served warm or room temperature. The mix of the salty potatoes and the sweet melon is just perfect. Tastes amazing with some salty cured meat.
Such an easy recipe that never fails. The pistachio in the dough adds a crunch and a wonderful flavor to this Italian classic.
One of my favorite go-to dishes. And did you know raw broccoli is one of the healthiest things you can eat? Healthy and delicious, can’t beat that.
A classic Sweet Paul recipe loved by so many. The pistachios add a crunch and sweetness to the dip. Make a double batch, it’s that good. I promise.
This is one of the most beautiful side dishes in my repertoire. Not only is it beautiful to look at, but it's also endlessly delicious. The pistachios are the most precious of the “jewels” in this dish! It can be eaten by itself, or with some roasted chicken, or seafood.
You read that correctly, a chocolate salami! But don’t be afraid, there’s no meat in this fun and simple dessert. Once it's done it truly looks like a big salami and the pistachios and lady fingers look like spices and fat. It’s the perfect party dessert as your guests can cut their own slices directly on a cutting board. I guarantee this will be the talk of your party!
This is such a healthy and doable option for calamari. Usually it's heavy and deep fried but this pistachio crust makes them so crispy and delicious. Serve with a little beurre blanc sauce for dipping. TIPS! This sauce is delish on all seafood, especially salmon!
I love to add spinach to my pesto, it gives it a sweet freshness and makes the color POP even more! A jar of freshly made pesto makes a great hostess gift. I love to serve this on a block of cream cheese with some nice sundried tomatoes on top or on some homemade pasta!
This is hands down my new favorite way to prepare shrimp! The crust is simple and doesn’t overwhelm the sweet shrimp like a heavy batter sometimes does. You don’t need to buy the biggest shrimp, and frozen shrimp works great too. I love to serve this shrimp alongside rice with a
Spring rolls are actually really easy to make. I love them as a fresh side dish for the warmer months. You can even get your family to help and everyone can make their own! You can also add some shrimp or shredded chicken. Don’t forget the dipping sauce, it's half the fun!
This is one of my favorite dishes ever and my go-to cooking method for salmon. The nutty crust keeps the fish so juicy. The salty crust is the perfect match with the sweet salmon. You can swap in whatever fish you like!
Who doesn't love pistachios and chocolate. Recipe from our grower Marian Bernick.
Shelled pistachios are the nutritional superstar in the filling and they’re part of the avocado lime crema too. One serving of pistachios has 6 grams of complete plant protein and 3 grams of fiber, and most of the fat is the better-for-you monounsaturated kind. You can serve these meatless-tacos with a colorful build-your-own toppings bar, including diced avocado, chopped cabbage, diced bell pepper, cilantro and mint leaves, salsa and shredded cheese.
Serve as a main dish or slice into bite-size chunks for an appetizer.
This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American
Just like your favorite coconut macaroons, these have all the chewey, gooey crispy texture you’ve grown to love but with all the nutrition that comes with eating green American Pistachios. Just mix and bake and you’re golden… well, green.
Your favorite easy breakfast foods just got an upgrade. Just as easy, just as fast but tastier and healthier than ever. Make a big batch and keep them ready for any day of the week.
This blend of pistachios, seeds and goji berries, combine to provide a delicious and highly nutritious food that can be eaten as a snack or used as a great topping for oatmeal or cereal.
By Sara Massarotto, blogger Miss Cocò Cupcake
Amazingly delicious, this beautiful green sauce is spreadable, dip-able or makes a divine dressing for salads.
By Sharon Palmer, RDN , The Plant-Powered Dietitian
By Chef Omar Allievi Yield: 4/6 servings
