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Nut: Pistachios

4-Ingredient Savory Pistachio Stuffed Dates

DESCRIPTION

Recipe by Mackenzie Burgess, RDN

INGREDIENTS

  • 16 Medjool dates, pitted (about 1-12 ounce container)
  • 3/4 cup roasted and shelled lightly salted pistachios, roughly chopped
  • 4 ounce log plain goat cheese 
  • 4 teaspoons pomegranate molasses (or honey)

DESCRIPTION

  1. Use a knife to make a lengthwise slit in each Medjool date, being careful not to cut all the way through.
  2. To a small bowl, add 1/2 cup of pistachios and goat cheese. Mix together with a fork until combined.
  3. Add a spoonful of this goat cheese mixture to each halved date (about 1 tablespoon per date).
  4. Drizzle with pomegranate molasses or honey (about 1/4 teaspoon per date) and top with a sprinkle of remaining pistachios. Feel free to add any additional toppings of your choice if desired as well.
  5. Arrange on a serving platter and serve immediately, or store in the fridge for up to 3 days.

Notes:

If you have time, set your dates and goat cheese out at room temperature for about 10 minutes before starting this recipe. This will allow them to soften and be easier to work with.

If you have unroasted pistachios, you can easily toast them for extra flavor. Add the pistachios to a small pan over medium heat. Let toast for 3-5 minutes, stirring occasionally, until lightly browned. 

The pomegranate molasses tends to sink into the goat cheese quickly, so drizzle right before serving.

If you can’t find pomegranate molasses, feel free to use a plain or flavored honey such as cinnamon honey.

Optional toppings of your choice (Pinch of flakey salt, drizzle of olive oil, sprinkle of fresh herbs, or a drizzle of honey)

Air Fryer Honey-Roasted Pistachios

DESCRIPTION

These honey-roasted pistachios make a perfect homemade gift! Package them in small jars or festive bags for a delicious, thoughtful treat to share with friends and family.

INGREDIENTS

  • 1 cup raw pistachios (unsalted, unroasted, and shelled)
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons granulated white sugar or monk fruit sweetener

INSTRUCTIONS

  1. In a mixing bowl, combine pistachios, honey, cinnamon, salt, and vanilla extract. Toss until the pistachios are evenly coated.
  2. Line the air fryer basket with air fryer-safe parchment paper. Spread the coated pistachios in a single layer on the parchment paper.
  3. Air fry at 325°F for 5-6 minutes, stirring halfway through to ensure even roasting. Watch closely to prevent burning.
  4. Immediately transfer the hot pistachios to a parchment-lined sheet pan or plate. Use tongs to toss them with the granulated sugar or monk fruit, then press them into a single layer.
  5. Place in the refrigerator to cool for about 5 minutes. Once cooled, they’ll have a crystallized coating and can be broken into either large clusters or individual pieces.
  6. Store the honey-roasted pistachios in an airtight container at room temperature for up to one week. 

Pistachio Cranberry Brie Bites

INGREDIENTS

  • 1 sheet frozen puff pastry 
  • Nonstick cooking spray 
  • 4 ounces brie cheese 
  • 1/2 cup cranberry sauce 
  • 1/8 cup jalapeño, seeds removed and finely chopped 
  • 3 tablespoons raw shelled pistachios, chopped 
  • Flaky sea salt and ground black pepper, optional

INSTRUCTIONS

  1. Thaw the puff pastry according to package directions. 
  2. Preheat the oven to 400°F. Spray a mini muffin pan with nonstick cooking spray. 
  3. Roll the sheet of puff pastry into a 10-by-15-inch rectangle on a floured surface. Using a tumbler-size glass, cut rounds with the lip. Gently press the pastry rounds into the wells of the muffin pan. 
  4. Cut the brie into 1/2-inch-thick square slices. Place a piece in the center of each pastry. Top each with a dollop, about 1 teaspoon, of cranberry sauce. Sprinkle with jalapeño pieces, then chopped pistachios. 
  5. Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is melted. Let cool in the pan for 5 minutes. Remove the bites from the pan and serve.

Pistachio Protein Cups

INGREDIENTS

  • 5 1/4 ounces vegan chocolate
  • 2 tsp coconut oil

For the filling:

  • 2 1/4 ounces pistachio butter
  • 1 tbsp agave syrup
  • 1 tbsp protein powder (vanilla or natural)
  • A handful of pistachios

Optional: sea salt

For the pistachio butter:

  • 10 1/2 ounces shelled pistachios

INSTRUCTIONS

For the pistachio butter:

  1. Preheat the oven to 392 degrees Fahrenheit and place the shelled pistachios on a baking tray lined with baking paper.
  2. Roast the pistachios in the oven for 5 minutes and then leave to cool briefly.
  3. Place the roasted pistachios in a high-performance blender and blend until creamy.

Tip: The blending process can take a while, as the oils from the pistachios first have to be released to create a cream. If you don’t have a blender, you can also use ready-made pistachio butter. 

For the pistachio protein cups:

  1. Finely chop the chocolate and then melt together with the coconut oil in a bain-marie.
  2. Line 8 muffin cases (made of paper or silicone) with about half of the melted chocolate and allow to set completely.
  3. Mix the pistachio butter with the agave syrup and protein powder to create a firm cream. Divide the cream into 8 equal parts and press one part each evenly into the chocolate-lined molds. Repeat the process with each part and then spread the remaining chocolate evenly into the molds.
  4. Sprinkle the pistachios over the cups, whole or chopped as desired, and leave to set in the fridge.