Food Wiki – Pistachio, Nutritional Value & Best Recipes

Pistachio nuts, or just pistachios, are among the most popular nut varieties in the world. Aside from being very delicious, they also have tons of nutritional value, which is why you have to consider adding it to your daily diet.

Nutritional Facts

Pistachios contain a lot more protein compared to other nuts, 21 grams of protein per 100-gram serving. They are, therefore, great options for vegans who want to get their daily recommended amount of protein.

There is also some medical evidence that states pistachios can help lower a person’s blood pressure. One study featuring 28 adults suffering from abnormal levels of blood lipids discovered that there is a significant reduction of blood pressure across the board after submitting to a diet where they get 10% – 20% of their energy from pistachios.

Here are some amazing pistachio recipes that you can include in your diet:

Pistachio Yogurt Sauce

Place a cup of raw pistachios on a baking sheet and toast them in a 350-degree F oven for 5-8 minutes or until they are golden brown. Toss them in the middle of the cooking process to prevent them from burning. Let the nuts cool down to room temperature.

Toss the pistachios in a food processor until finely ground. Add in one garlic clove and a teaspoon of grated lemon zest. Continue processing until the mixture turns into a coarse paste. While the processor is still running, slowly drizzle in a quarter cup of olive oil until the mixture becomes smooth. Add salt and pepper to taste.

Place a cup of Greek yogurt in a serving bowl. Thin it by adding a bit of olive oil until becomes the same consistency as the pistachio paste. Fold in the pistachio paste into the yogurt, but leave it marbled. Serve.

Salted Pistachio Brittle

In a medium saucepan over medium heat, whisk together a cup of sugar, half a cup of light corn syrup, and three tablespoons of water. Stir until all the sugar dissolves. Bring the sugar mixture to a boil, and cook until it reads 290F on a candy thermometer for 3 to 4 minutes.

Stir in a cup of raw, unshelled pistachios, a tablespoon of butter, and a teaspoon of kosher sea salt. The caramel should be pale brown.

Sprinkle ¾ teaspoon of baking soda on the caramel and stir quickly. The caramel will start to form a lot of bubbles. Take the caramel off the heat immediately and pour onto a baking dish lined with a silicone baking sheet. Spread it out as thinly as you can using a spatula. Sprinkle more sea salt over the caramel and allow it to cool and harden. Break the pistachio brittle apart and serve.

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