Heart of the Desert Pistachios From Eagle Ranch
Heart of the Desert Pistachios From Eagle Ranch
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Enjoy our favorite pistachio recipes. We sure have! Submit your favorite pistachio recipe through our website and if we select it to post on our recipe page, you will receive a free 1 pound bag of Heart of the Desert salted/roasted in-shell pistachios!
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Main Dishes

Cannelloni With Chicken, Pistachios, and Mozzarella


Tomato Sauce
2 medium onions, chopped
2 pounds tomatoes, chopped
3/4 teaspoon dried basil
2 tablespoons olive oil
3 carrots, chopped
1/2 teaspoon sugar
2 cloves garlic, minced or pressed
3 tablespoons tomato paste
Salt and pepper to taste

Pasta and Filling
1 medium onion
2 tablespoons olive oil
4 ounces mozzarella, cubed
1/2 cup Heart of the Desert Pistachio nutmeats, finely chopped
24 pasta rectangles (5-1/2 inches by 4 inches)
1/3 cup grated Parmesan or Asiago cheese
1-1/4 pounds boneless chicken breast
2 eggs, beaten
2 ounces lean bacon
1/4 cup whipping cream
Salt and pepper

Tomato Sauce
In a large saucepan over low heat, combine the olive oil and onions. Sauté until the onions are translucent. Add the garlic, tomatoes, carrots, tomato paste, and seasonings. Cook, stirring occasionally, until thick and the vegetables have softened (30-40 minutes). Cool and place in food processor. Process the sauce until smooth and reserve.
Pasta and Filling
Cut the chicken and bacon into chunks and quarter the onion. Place in a food processor and process until finely chopped. Heat the olive oil in a large skillet. Add the chicken mixture and sauté over low heat, stirring constantly to break apart any lumps, until cooked through. Remove from heat and cool slightly. Combine the beaten eggs and cream and add to the cooled chicken mixture along with the mozzarella. Season to taste and add chopped pistachios. Heat water in a large, deep skillet. Keep the water at a gentle boil and add the pasta rectangles in small batches (3 or 4 at a time). Simmer until just tender and remove to a bowl of cold water (this will keep the pasta from sticking). Preheat oven to 375° F. Butter a large baking dish. Dry the pasta and fill each rectangle with 2-3 tablespoons of the chicken mixture. Roll up each rectangle into a cylinder and pack closely in the baking dish. Top the cannelloni with the tomato sauce, covering completely. Sprinkle grated cheese over the top and bake until lightly browned and bubbling (20-25 minutes).
6 servings.

Chicken Pistachio


2 cups Heart of the Desert Pistachio nutmeats chopped
1 egg beaten with 2 ounces milk
4 6-ounce boneless, skinless chicken breasts
1/2 cup flour

Dredge 1 side of chicken in flour; shake off excess. Dip in egg wash. Press into pistachio nuts. Sauté in butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done.

Creamy Pistachio Soup

4 slices bacon, cut into 1/4-inch pieces
1 small onion, minced
1 bay leaf
6 cups chicken stock
1 tablespoon olive oil
1 cup heavy cream
1/4 cup parsley, minced (garnish)
1/2 cup celery, leaves included
1 garlic clove, minced
3/4 cup dry sherry
1/4 cup rice
3/4 cup Heart of the Desert Pistachio nutmeats
Salt and pepper, to taste

Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and sauté until the onion is translucent - about 5 minutes. Spoon the vegetables onto paper towels and blot away the bacon grease.
Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned - perhaps 2 or so minutes. Drain on paper towels.
When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
When ready to serve, ladle into bowls and garnish with minced parsley.

Green Chile Pistachio Chicken

Skinless chicken breasts or orange roughy fish
1 cup sour cream
1/2 cup Heart of the Desert Green Chile Pistachio Nutmeats

In a food processor fixed with a metal blade, process nuts for 30 seconds. Spread sour cream on fish or skinless chicken breasts. Sprinkle fish or chicken with processed green chile pistachios. Bake in oven at 350° F for 20 minutes, for the fish, or adjust time for chicken. Serve with seasoned couscous or rice pilaf.

Pistachio Baked Salmon

Salmon fillets
Heart of the Desert Pistachio nutmeats, roasted, coarsely chopped
Crushed black peppercorns
Olive oil
Cilantro, chopped

Combine pistachios, cilantro, and crushed black peppercorns. Coat salmon with olive oil. Turn into pistachio mixture, coating both sides. Oven bake in skillet at 325 to 350° F until moist and tender (approximately 15 to 20 minutes).

Pistachio Chicken Salad

3 cups diced cooked chicken
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped Heart of the Desert Pistachio nutmeats
1 teaspoon seasoned salt
1 tablespoon prepared mustard
3/4 cup slaw dressing

Mix all together in a large bowl. Serve on lettuce bed with sliced cucumbers and crackers.

Submitted by: Yvonne Glover of Pittsburgh, PA

Pistachio Couscous

1/2 cup roasted Heart of the Desert Pistachios nutmeats
2-10 ounce boxes couscous
1/2 cup packed fresh mint leaves
4-1/2 cups water
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh lemon juice

In each of two 3-quart saucepans, bring 2-1/4 cups water and 1/2 teaspoon salt to a boil. (Cooking in 2 pans prevents lumps from forming.) Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Chop mint leaves. Coarsely chop pistachios. Fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, oil, and lemon juice, and season with salt and pepper. Serves 8.

From Gourmet, January 1998, and Epicurious.com

Pistachio Crusted Chicken

1 cup bread crumbs
1 cup ground Heart of the Desert pistachios
2 T chopped parsley
1/2 t chopped fresh ginger or powdered ginger
1/4 t salt
1/8 t pepper
6 chicken breast halves
1 cup Italian dressing

Preheat oven to 350° F. Combine bread crumbs, ground pistachios, ginger, salt, and pepper. Dip chicken breasts in Italian dressing. Coat with bread crumb mixture. Place in shallow baking dish and bake for 20 minutes or until done.

Submitted by: Linda Werner of Salt Lake City, Utah

Pistachio Pasta 1

1 garlic clove, minced
1/4 cup minced onion
2 tablespoons olive oil
1/2 cup coarsely chopped Heart of the Desert Pistachios
1/4 cup minced parsley
1 teaspoon lemon juice
1/8 teaspoon pepper
1/4 teaspoon crushed basil leaves
8 ounces pasta, cooked and drained
1/3 cup grated Parmesan cheese

Sauté garlic and onion in hot oil in a skillet over medium heat until onion is tender. Add nuts and next 6 ingredients; cook over medium heat 2 to 3 minutes. Add Parmesan and toss. Makes 6 servings.

Pistachio Pesto

1/2 cup ground Heart of the Desert Pistachios
1/4 cup parmesan cheese
1 cup fresh, snipped basil leaves, packed
1 clove garlic
1/4 cup olive oil
Fresh cracked pepper

Combine all ingredients in a food processor and puree until smooth. The addition of a 1/2 cup of packed, fresh parsley will help pesto retain its color. Serving suggests include tossing with your favorite pasta and some fresh grated parmesan and using pesto instead of mayo for your next sandwich.

Regi's Green Chile Pistachio Pesto

2 handful of fresh basil leaves
1.5 cups of green chile Heart of the Desert Pistachios
6 cloves of garlic
1 cup of Parmesan cheese
1 cup of extra virgin olive oil
Salt and pepper to taste

Put all ingredients except oil, salt, and pepper in a food processor and process. While processing, pour in the oil. Add oil until it is the consistency of a spread or until it is consistent as you like. Add salt and pepper to taste.
Enjoy mixed with pasta or on sliced toasted French bread.

Submitted by: Regi Stewart, League City, Texas

Roasted Boneless Pork Loin with Pistachios and Garlic

1 Boneless pork loin roast (butterfly cut)
1 pound Heart of the Desert Green Chile Pistachio Nutmeats
4 heads fresh garlic
1 bottle Cajun power herbs and spices garlic sauce
Cracked/ground black pepper, to taste
1 container unwaxed dental floss
Steamed rice, as required
Green vegetables, as required

Open roast along the boned line (a boneless "pocket" of a sort). In a diagonal pattern, arrange alternate lines of pistachios and garlic along the inside face of the open, boned, "pocket" area (spacing is subjective, I space about 1" between rows). Close roast (lower the flap). Truss Roast together with Unwaxed Dental Floss. Roll tied/trussed Roast in Cajun Power Sauce, then in the Black Pepper. Roast on grill for 10 minutes per side (turning every 10 minutes) until done. Never be too proud to use a meat thermometer! A 3 to 4 pound Roast will take about 30 to 40 minutes over a hot fire. Allow Roast to rest for 10 to 15 minutes before carving. Serve on top a bed of rice with your favorite green vegetable on the side.

Submitted by: Irish of Hot Prospects, North Olmsted, OH

Salmon with Pistachio Pesto Butter

1/4 cup Heart of the Desert Pistachios (unsalted)
10 fresh basil leaves
3 cloves garlic
1/2 cup butter at room temperature
1 teaspoon lime juice
1/2 to 3/4 pounds salmon filets
1/2 cup dry white wine

In a food processor, process pistachios, basil leaves, and garlic cloves until finely chopped. Add butter and lime juice and process until well mixed. Season to taste with salt and pepper. Transfer butter mixture to a small bowl and refrigerate until ready to use.
Preheat oven to 400° F. Butter a 9 X 13 baking dish. Place salmon filets in dish in single layer. Pour white wine over. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon filets are just opaque in the center, about 5 minutes. Serves six.

Submitted by: Linda Werner of Salt Lake City, UT

Turkey Pistachio Sandwich

1/2 cup plain yogurt
1/4 cup salted Heart of the Desert Pistachio nuts, chopped
1 tsp dried dill weed
4 lettuce leaves
8 slices whole wheat bread
8 oz deli turkey breast, sliced

In a small bowl combine yogurt, pistachio nuts and dill. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. To serve, arrange a lettuce leaf on a bread slice and top lettuce leaf with 2 oz turkey and top with another bread slice. Turkey mixture will keep up to four days in refrigerator.

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