For some reason, whenever I think of pistachios, I am instantly brought back to my childhood, sitting in my parents’ lap, trying my hardest to pry open those smooth, beige shells to get at the salty-yet-somewhat-sweet greenish-violet nuts inside. A very distinct memory I have is from when I was around 6 or 7 years old, sitting at the kitchen counter at my parents’ friends’ house, chomping on pistachios and watching Star Trek: The Next Generation. Although I can’t stomach pistachio ice cream and rarely snack on them anymore, they’ve always held a spot in my heart (along with Lt. Cmdr. Geordi LaForge).
I recently had the urge to make some pesto, but when I was looking for the ingredients, the package of pignoli, or pine nuts, struck me as wildly expensive and probably not worth it for this one recipe. So I decided to turn to my old pal, the green machine, the shelled assassin, the Persian palate pleaser, the… wait what? Oh yes. The pistachio. [Read more…]