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Nut: Pistachios

Pistachio Protein Ice Cream

INGREDIENTS

  • 1 3/4 ounces peanut butter
  • 2 1/2 ounces pistachios
  • 2 tbsp maple syrup
  • 10 1/2 ounces skyr
  • 3 1/2 ounces Greek yogurt
  • 1 3/4 ounces dark chocolate

Optional: The protein content can be increased with whey protein powder. Simply add 2-3 tablespoons to the skyr mixture and stir in.

INSTRUCTIONS

  1. Mix peanut butter, 1 1/2 ounces pistachios, maple syrup, Skyr and yogurt in a food processor until creamy. Pour the mixture into ice cream molds and let freeze for at least 4 hours.
  2. Melt the chocolate and roughly chop the remaining pistachios. Remove the ice cream from the ice cream molds. Top with chocolate and pistachios and serve.

Pistachio Brussels Sprouts Salad

INGREDIENTS

  1. 2-1/4 cups shelled toasted pistachios 
  2. 1-1/2 lbs (675 g) Brussels sprouts 
  3. pinch salt 
  4. 1 tsp Dijon mustard 
  5. pinch dried red chili flakes 
  6. pinch salt 
  7. 3 tbs lemon juice 
  8. 1/4 extra-virgin olive oil 
  9. 1 cup grated pecorino cheese

INSTRUCTIONS

  1. Make the dressing. Grind 1/4 toasted pistachios into powder with a blender or food processor. In a small bowl, whisk together the pistachio powder, Dijon, chili flakes, salt, lemon juice and olive oil. Set aside. 
  2. Slice the Brussels sprouts into thin slices or shavings in a food processor. 
  3. In a cooking pan over medium heat, toss the sprout shavings in a tablespoon of oil until softened. 
  4. Mix the salad together in a large bowl. Drizzle the dressing over the sprouts. Add the pistachios and about half of the pecorino. Toss well to combine. Top with the remaining pecorino. Serve immediately. 
  5. Store leftovers in an airtight container in the fridge for up to 4 days.

Belgian Endive Salad with Avocado, Piave and Pistachio Aillade

Ingredients

Pistachio Aillade

  • 1 each garlic clove, grated with a Microplane®
  • ½ cup pistachios, whole
  • 1 each anchovy, made into paste
  • ½ cup pistachio oil
  • ¼ each lemon zest
  • 1 tablespoon tarragon, minced
  • 1 teaspoon kosher salt

Lemon Dijon Vinaigrette

  • ¼ cup fresh lemon juice
  • 3 tablespoons Champagne vinegar
  • ¼ cup shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons kosher salt
  • freshly ground black pepper, as needed
  • ¼ cup extra virgin olive oil

Belgian Endive Salad

  • 8 heads white Belgian endive
  • Lemon Dijon Vinaigrette
  • ½ lemon

Assembly

  • 3 each Hass avocados, small
  • Extra virgin olive oil, as needed
  • Maldon sea salt, as needed

Instructions

Pistachio Aillade
In a mortar add pistachios. Pound and grind nuts until fine. Add anchovy, garlic, pistachio oil, lemon zest, tarragon and salt. Mix thoroughly until everything is combined.

Lemon Dijon Vinaigrette
In a small bowl, combine the lemon juice, Champagne vinegar, shallots, mustard and salt and a few turns of pepper. Add the extra virgin olive oil, whisking constantly.

Belgian Endive Salad
Cut off ends of the Belgian endives and peel off the leaves. Save half of the leaves whole and cut the remaining half of leaves in half. Place all the endive in a bowl. In the bowl with the Belgian endive, dress with the Lemon Dijon Vinaigrette, a squeeze of lemon juice and kosher salt.

ASSEMBLY

Cut all the avocados in half and take out the pits. Cut the avocados in half to make quarters. Peel off the skin. Drizzle with extra virgin olive oil and sprinkle with Maldon sea salt.

  • Pistachio Aillade
  • Avocado quarters
  • 1 chunk of Piave cheese
  • Belgian Endive Salad
  • ½ cup pistachios, whole
  • 2 ½ tablespoons pistachios, roughly chopped
  1. On the center of each plate, smear 1 ounce of Pistachio Aillade into a circle. Place 1 quarter of avocado in the center.
  2. Grate Piave with a ribbon cheese grater to cover. Pile endive on top, garnish with whole pistachios, and top with 1 quarter of avocado.
  3. Repeat this for one more layer. Finish the salad with a heavy grating of Piave cheese and top with roughly chopped pistachios.

Pistachio Cucumber Smash Cocktail

Ingredients

  • 1 1⁄2 ounces Hendrick’s Gin
  • 3⁄4 ounce Pistachio cordial*
  • 3⁄4 ounce fresh lime juice
  • 2 slices fresh cucumber
  • 4 leaves fresh mint

Instructions

  1. Muddle (gently mash) cucumber then add other ingredients in a cocktail shaker
  2. Add ice and shake well for 20 seconds
  3. Strain over fresh ice in an Old Fashioned glass
  4. Garnish with cucumber, mint and a couple of pistachios.

Pistachio Cordial – Instructions (Makes 8 ounces)

  1. Combine 1 cup sugar and 1 cup water in a pan. Bring to a low simmer and stir for a few minutes until sugar has fully dissolved.
  2. In a blender place 1/2 cup unsalted, roasted pistachios and add the sugar water
  3. Optional – add 1 drop of rosewater
  4. Blend for 30 seconds and allow to sit for 2 minutes
  5. Strain out solids and collect cordial
  6. Keep refrigerated until ready to use

Pistachio Rim

  1. Put half a cup of dry, raw pistachios in a blender or spice grinder and grind finely.
  2. Be careful not to overgrind as any moisture will turn the ground pistachios into a paste.
  3. Pour your ground pistachios onto a small plate or bowl.
  4. Moisten the outside rim of your glass with a cut wedge of lemon or by using some sugar water.
  5. Then dip the glass upside down into the powdered pistachios so that they stick well onto the rim of the glass.
  6. Give the glass a gentle tap before turning the right way up, then fill with ice ready to receive the cocktail.