Archives: Pistachio Pesto
In the bowl of a food processor, chop the pistachios. Add the oil, basil, garlic and pulse til mixture is somewhat smooth but slightly chunky. Transfer to a small mixing bowl. Add cheese, salt, pepper and transfer to covered container. Refrigerate.
Nutrition Analysis for 1 tablespoon Pistachio Pesto Calories 70, Calories from Fat 60, Total Fat 7 g, Sat Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 90 mg, Total Carbohydrate 2 g, Fiber 1 g, Sugar 0 g, Protein 2 g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 2%
In a large mixing bowl, place the spinach, arugula, turkey, cranberries, mint and 2 tablespoons pistachios. Scrub the orange lightly with an abrasive sponge to remove any surface impurities. Rinse thoroughly and dry well. Remove the peel from the orange with a zester or citrus grater. Peel the orange. Cut the orange in half vertically, then slice the halves horizontally into 1⁄4-inch-thick pieces. Set aside in small bowl to catch any juices.
In a small bowl, whisk together the vinegar, mustard, agave, horseradish, salt, pepper and oil. Add 3 tablespoons of dressing to the salad and toss well.
For mint ricotta:
In a bowl, mix ricotta, salt, pepper and mint together. Set aside.
Cook rice according to package directions. While rice is still hot, add all other ingredients and mix well. Cover a baking sheet with plastic wrap and spoon rice mixture onto wrap. Wrap tightly with plastic wrap, use a rolling pin to compress the rice. Let it cool to room temperature and place in refrigerator overnight. Remove and cut into 1 inch squares.
Heat a sauce pot or deep skillet with a lid over medium heat, add the pistachios and toast for about 4 minutes or until fragrant. Put the nuts into the bowl of a food processor and let cool.
Return the pan to heat, add the olive oil and shallot or onion. Cook for about 3 minutes or until the shallot or onion starts to soften. Add the garlic and quinoa and toast the quinoa for about 3 minutes- you want the quinoa to light toast but you do not want the garlic to brown. Add the water and salt and increase the heat to high and bring to a boil. Once the water starts to boil, cover the pan, reduce the heat to medium-low and simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit covered for 5 minutes.
Holiday Green Beans
Heat oil in large nonstick sauté pan. Add onion and cook for 4 to 5 minutes or until softened and just beginning to brown. Add bacon and cook one minute longer. Add beans and bell pepper and cook for 2 to 3 minutes or until beans are tender but still bright green. Crumble the pesto over the beans and toss evenly to distribute. Serve immediately.
Gragnano Big Spaghetti, American Pistachios Pesto and Red Shrimps of Porto Santo Spirito Marinated with Lime
Toast pistachios and pine nuts in a pan, until they are well colored. Put them in a blender with a little oil and salt to taste; blend the mixture.
Clean the prawns, removing the heads and the central filament; in a bowl, marinate them with oil, the zest and lime juice, and Sichuan pepper. Cover the bowl with plastic wrap and refrigerate for 15 minutes.
In a wok (or large non-stick fry pan) over high heat, heat 2 tablespoons of peanut oil until oil begins to smoke. Add chicken and stir fry until browned on all sides. Remove and let drain. Meanwhile, add remaining 2 tablespoons of peanut oil and sesame oil into wok and return to high heat. Quickly cook together ginger and garlic for 10 seconds or until fragrant. Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes, stirring often. Add chicken, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout. Remove from heat and season with salt if needed. Lightly toss mustard greens in sesame oil.
Preheat oven to 350° F. Beat eggs and set aside. Oil a 9 inch quiche pan or round shallow baking dish. Arrange bell pepper, zucchini and tomato in dish. Bake uncovered in 350° F. oven for 9 minutes. Sprinkle with black pepper and a handful of herbs. Pour eggs over and sprinkle with pistachios. Reduce oven to 300° F. Return pie to oven and bake for 25 to 30 minutes longer or until center is set and sides are puffy and golden. Cover loosely with foil if it starts to get too dark before it is done. Cool slightly, then cut into wedges. Serve with fresh fruit for brunch or accompanied by a green salad for a light supper.
Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes.
Add quinoa and cook for an additional minute.
Preheat oven to 425° F.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 teaspoon salt (if desired), ½ teaspoon pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool while preparing the chicken.
Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
For the Mango Pistachio Salsa:
For the Chicken:
Preheat the grill or broiler until very hot. Season 6 boneless skinless chicken breasts, brush or mop with melted butter or oil and season with BBQ spice, salt, and pepper. Grill the chicken breasts on the grill or in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; baste with butter on each turn. Total cooking time is 10 to 12 minutes for small breasts and 18 to 20 minutes for larger breasts. Transfer onto cutting board and allow to cool. Slice chicken across the grain into diagonal strips. Serve hot with warm flour tortillas and Mango Pistachio Slaw (see recipe below).
Preheat oven to 350°F. Heat sugar and water together. Toss pistachios into mixture. Spread onto a cookie sheet. Bake for 5-10 minutes. Remove and season immediately with sea salt. Allow to cool. Remove from pan, chop into small pieces. Heat brown sugar and 1/4 cup of balsamic vinegar with bay leaf. Place strawberries into a bowl over another bowl filled with ice. Pour hot vinegar mixture over the strawberries and allow to cool. Remove the strawberries from vinegar.
Blanch zucchini and carrot in boiling water 1 to 2 minutes or until tender. Plunge into cold water to cool; drain. Combine zucchini, carrot, mushrooms, tomatoes, green onion and pasta. Just before serving, add pistachios, parsley and dressing; toss to coat.
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well-blended. Boil pasta as directed on package, drain. In a large bowl combine the pesto and pasta.