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Pistachio Lava Cake Recipe dessert easy dessert recipes how to (May 2019).


Pistachios are healthy and delicious. Whether as a snack in between or as a spicy ingredient in the kitchen, pistachios have many talents. We have put together delicious pistachio recipes for you.

Lambcarré in pistachio-mint crust


  • 2 lamb carrés, 8 chops each
  • Salt and black pepper
  • 3 tablespoons of olive oil
  • ½ cup peeled, roasted and salted pistachios
  • 3 cups of loose mint leaves
  • 3 chopped garlic cloves
  • Peel and juice of 1 lemon


Preheat the oven to 230 ° C. An oven-proof pan big enough for both lamb carrés to warm over medium heat until hot. If you do not have a pan large enough for both carrés, then put a frying pan or baking tray in the oven and heat it while the oven is heating. Season the lamb generously from both sides with salt and pepper. Heat a tablespoon of olive oil in the pan and sauté the lamb from all sides for about 2 minutes. Let the lamb cool down a bit. Put the pistachios in the bowl of a food processor and grind. Add the remaining 2 tablespoons of olive oil, mint, garlic, peel and lemon juice. Spread the paste on the meaty side of the lamb carré. Place the lamb crepes with the bone side down in the pan or on the baking tray. Roast for 20 minutes in pink or medium and for 25 minutes in medium. Cover the lamb with foil for 10 minutes. Then cut the lamb into chops with a sharp, thin knife.

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By Carol Kicinski

Apple and pistachio Baguette

Ingredients (for 2 baguettes)


  • 250 g wheat flour Type 1050
  • 200 ml of water
  • 5 g of yeast
  • 250 g of rye flour Type 1150
  • 600 g wheat flour Type 1050
  • 500 ml Gröninger Pils
  • 35 g of yeast
  • Approximately 20 g salt
  • 2 tablespoons of pistachios
  • 1 piece apple Elstar, peeled, gutted and cut into about 1x1 cm cubes
  • 1 t of cane sugar


For the batter, mix 250 g of flour, 200 ml of water and yeast and let it steep for 6 hours. Caramelise the apples in the brown sugar very lightly. Sift the flour into a bowl, make a bowl in the middle and add the batter. Crumble the yeast over it, spread salt on the edge. Also add the beer along the edge and mix everything well. Then knead with your hands to a firm dough. Add the pistachios and chilled apple cubes, cover with a damp cloth and leave in a warm place for about 45 minutes. Knead dough again and let covered for another 30 minutes. Divide the dough into 2 baguettes and bake in a preheated oven at 210 degrees for about 60 minutes.

By Frank Buschmann, Chef Beautiful life

Pistachio Pesto

Ingredients (for 6 servings)

  • 80 g of pistachios
  • 20 g parsley plucked and washed
  • 200 ml of cold-pressed olive oil
  • 1 small toe garlic
  • 1 bunch of rocket
  • 15 pieces of pink pepper berries
  • 20 g finely grated Parmesan
  • Sea salt and lemon pepper


Chop pistachios roughly, finely puree with the remaining ingredients. Stir the Parmesan under the pistachio mixture. If necessary, season the pesto to your taste.

By Frank Buschmann, Chef Beautiful life

Sea bass with Thai green curry and pistachios


  • 1/3 cup tapioca pearls
  • 4 bars of lemongrass
  • 2 teaspoons galangal
  • 2 teaspoons of ginger
  • 8 lemon leaves
  • 680 g coconut milk
  • 1 bunch of fresh basil
  • 1 bunch of fresh cilantro
  • 2 limes
  • salt and pepper
  • 1/2 cup high quality cooked white crabmeat
  • 1/4 cup of fresh corn
  • 1 bunch of white spring onions, cut
  • Thai curry paste to taste
  • 2 cups of peeled pistachios
  • 560 g sea bass


For tapioca: Heat tapioca pearls in water until cooked. Rinse in cold water to remove starch. Sauté a stick of lemon grass, 1 teaspoon galanga, 1 teaspoon chopped ginger and 4 lemon leaves in a small saucepan. Add 340 g of coconut milk and simmer for 10 minutes. Add a few sprigs of basil, cilantro, the juice of 2 limes and salt. Simmer for 3 - 4 minutes. The coconut milk, 1 cup of cooked tapioca pearls and seven crabmeat. For corn: remove corn from the flask. Add corn on the cob in a stock pot with enough cold water. Simmer for 30 minutes to make a corn broth. In a large pot, sauté 2 slices of lemongrass, onion, 4 lemon leaves, 1 teaspoon of galangal and 1 teaspoon of chopped ginger. Add corn and continue to saute. Add curry paste and 1 cup of pistachios. Add the corn broth and 340 g of coconut milk. Season with salt and simmer for 30 minutes. Mix in a blender and then sift. For the fish: Season with salt and pepper. Fry the fish fillets until the skin is crispy and the meat is cooked. For the garnish: lightly roast 1 cup of pistachios in the oven. To serve, put 2 spoons of tapioca pearls and crab meat in the center of the bowl. Sprinkle some pistachios over it. Put the fish on the tapioca pearls. Garnish with basil leaves and coriander. Spread corn and curry sauce around the fish.

By Walter Manzke

Vegetarian burger with American pistachios

Ingredients (for 6 servings)

  • 1 cup of peeled natural American pistachios, finely chopped
  • 2 cups coarsely grated zucchini
  • 2 cans of red kidney beans, drained and crushed
  • ½ cup grated Pecorino Romano cheese
  • ½ cup dried breadcrumbs
  • 1 egg
  • ½ teaspoon per dried thyme and rosemary
  • 1 teaspoon ground black pepper
  • ½ tsp salt
  • Bottled or homemade olive oil and vinaigrette


Mix all ingredients except the vinaigrette well. Form into 6 hamburger patties. Spread both sides generously with dressing and place in a grill basket with a thin grid. Grill in a grill over medium hot coals for 5 - 6 minutes. Sprinkle with dressing and turn the burger over. Fry for another 5 - 6 minutes. Serve in a bread roll. Or: fry vegetarian burgers in a lightly oiled frying pan over medium heat. Fry burgers for about 4 minutes on each side.

Pistachio turkey salad

Ingredients (for 4-5 servings)

  • Sliced ​​leek onions
  • 1 chopped garlic clove
  • ¼ cup of olive or vegetable oil
  • 1 ½ cups of turkey cut into fine strips
  • ½ cup of red peppers cut into thin strips
  • ¼ cup of white wine vinegar or lemon juice
  • 1 teaspoon of chopped basil
  • ¼ teaspoon dry mustard
  • Salt and pepper for seasoning
  • 4 cups of cracked or sliced ​​romaine lettuce or spinach
  • ½ avocado, cut or in cubes
  • ½ cup grated Edam
  • ½ cup chopped American pistachios


Cut 2 spring onions into 2.5 cm pieces. Sauté onions and garlic briefly in oil until lightly browned; Take away and set aside. Add turkey and peppers; sauté until everything is heated. Add vinegar, basil, mustard, salt and pepper. Put the romaine lettuce in a salad bowl. Add the hot turkey mix, mix well. Lastly, add avocado, cheese, 2 remaining cut green onions and pistachios

Pancake rolls with mascarpone, mortadella and pistachios by Omar Allievi

Ingredients (for 4-6 servings)

  • 140 g mortadella, very finely cut
  • 1/3 cup or 140 g mascarpone
  • 3 ½ tsp butter
  • 1 1/3 cup of milk
  • 1 ¼ cup of flour
  • 2 eggs
  • 1 pinch of salt
  • ¼ cup of pistachios, roasted and minced


Mix the flour and eggs in a bowl and prepare a pancake batter. Whisk the mix with a whisk and add 2 teaspoons of melted butter and the milk. Stir well to avoid any clumping. If necessary, use a blender and let the dough rest for several hours. Heat a coated pan and grease with the remaining butter before each pancake. When the pancake is baked, let it cool on the side and cut it gently to get squares. Spread a layer of mascarpone on the pancake and cover with mortadella. Carefully roll as tight as possible. Let it rest and then cut into rolls like sushi. Serve the pancake rolls with the cut side up and sprinkle with chopped pistachios.

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