Max out your pistachios

Never throw a gram of these gourmet ingredients away with these four easy hacks. Pistachios add a delicate nutty flavour and crunchy texture to savoury and sweet dishes. Use up every gram with these tips.

Create a crumb

Make the most of pistachios’ unique texture and colour by blitzing them into a crumb. Add seasonings if desired, spread the crumb out on a tray and bake at 160C for 6-10 mins (check halfway through and shake). Then use the crunchy topping to coat proteins, top muffins or mix into dairy desserts. Will keep in an airtight container for four weeks.

Make butter

Forget almond or peanut, pistachio butter packs in plenty of flavour while retaining the signature green colour. Toast or blanch the nuts to retain their shade and taste, then use a food processor to blend them into a thick, smooth consistency. Add a pinch of salt to bring out all the flavours.

Prep and freeze

Extend the shelf life of any excess pistachios by storing them in the freezer. Whole raw pistachios can be kept shelled or unshelled for a year or more if they’re frozen in an airtight container. Alternatively, blitz them into a pesto, portion into cubes in silicone trays and freeze. Serve individually when needed.

Top dishes

Mix with pomegranate seeds to add crunch and colour to salads or rice dishes. Whizz in a blender with toasted sesame seeds, cumin and coriander to make a dukkah blend that can be used to top dishes or dip bread in. For sweet dishes, create a praline from leftover nuts and use it to decorate cakes or
ice cream.