The pistachio has always been considered the food of emperors and kings. According to legend, the stone fruit, which comes from the Middle East, was idolized so much by the biblical Queen Sheba that she forbade the common people from consuming the seeds in order to have more of them for themselves. It was only in the 1st century that Emperor Vitellius is said to have introduced the nut to Rome and promoted it as a medicinal product. This made it accessible to a somewhat broader, if not less wealthy, section of the population. Nowadays, the lush green nuts can fortunately be found in almost every well-stocked supermarket. And even though they are one of the more expensive types of nuts, they are worth buying simply because of their unique aroma and nutritional content.
Even though pistachios make a big appearance in sweet dishes – candied as baklava or processed into creamy ice cream – their use in hearty dishes should not be underestimated. A classic pesto, for example, becomes a particularly intensely nutty dream with spicy roasted aromas thanks to the stone fruit. Strong and intense, the pistachio forms a perfect symbiosis with garlic, olive oil and fresh basil. It feels a little like you’re dining like a king. Preparation is child’s play and can be done by hand at lightning speed.
