Get Crackin’ and Get Cookin'

From Sweet to Spicy, Wonderful® Pistachios are a Heart-Healthy Family Favorite


June 2024 Issue
by Lindsay Gifford
Recipes, Information and Photography
Courtesy of Wonderful® Pistachios

Have you ever had a healthy snack you just couldn’t keep stop eating? No? Well, you’ve probably never had pistachios!

Whether you’re grabbing a snack on the go, or looking to add a delicious crunch to your next meal, this heart-healthy nut is power-packed with nutritious benefits that will keep you full and satisfied. To learn more about this good-for-you nut, we headed beyond the shell with the world’s largest grower and processor of pistachios—Wonderful Pistachios.

Founded by entrepreneurs Stewart and Lynda Resnick, The Wonderful Company is a privately held global corporation committed to offering high-quality, healthy brands like Wonderful Pistachios, as well as helping consumers make better choices, every day. Their mantra, “From our trees to your heart” is a testament to their stewardship of the land and commitment to bringing a delicious product to your table. Grown in the San Joaquin Valley, California, pistachios thrive in the warm days and cool nights there. In addition, the crop works in harmony with the region’s naturally rich soils which create perfect growing conditions. In tandem with their “Grower Partners,” Wonderful Pistachios farms 250,000 sunny acres that yield more than 650 million pounds of nuts.

The Wonderful family of brands believes there is incredible power in inspiring healthier choices. “As farmers, we believe what you put into your body matters. The most nutritious and best-tasting foods are those that are from nature.” Wonderful Pistachios is the real deal: every serving boasts six grams of protein and a satisfying crunch.

That’s right, send the peanuts packing, because Pistachios bring the nutrition, with 12% of your daily value of protein in each serving. (Compared to peanuts—8%, cashews and almonds both 6%.) A true power plant, it also boasts all nine essential amino acids. Naturally gluten-free and cholesterol-free, the tasty nuts add fiber, making this powerful little plant a complete protein.

So how does it taste? Well, glad you asked because Wonderful Pistachios is cracking the competition with 14 popular flavors and both shell and no-shell options. From sweet to spicy, they pack a punch. Their newest flavor, No Shells Jalapeño Lime is perfect for when you’re feeling spicy. No matter if you’re on-the-go, snacking at home, or whipping up dinner, there is a style and flavor you’ll love. Turn the page for inspiration in cooking with these little, flavorful jewels. Now, get crackin’, and get cookin’!

Spinach Salad
with Wonderful Pistachios,
Halos, Goat Cheese, & Mint

Total Time: 20 mins | Serves: 4Pistachios0624 nutbutter

1/3 cup Wonderful Pistachios No Shells
Lightly Salted
5 Wonderful Halos mandarins
(or 3 oranges)
2 Tbps Apple cider vinegar
2 Tbps Extra-virgin olive oil
1/4 tsp Sea salt
1/4 tsp freshly Ground black pepper
8 oz. fresh Baby spinach
1/2 medium Red onion, thinly sliced, divided
1/3 cup packed fresh Mint leaves
2 oz. Goat cheese, crumbled

Peel the mandarins. Thinly slice crosswise into rounds. Add the vinegar, olive oil, salt, pepper, and 1/4 cup of the mandarin slices to a blender. Cover and puree. Add the spinach, onion, and mint to a large bowl. Toss with half of the mandarin vinaigrette. Transfer the dressed salad onto individual plates. Arrange the remaining mandarin slices on top. Sprinkle with the goat cheese and Wonderful Pistachios. Drizzle with the remaining vinaigrette or serve on the side.

Tip: You can prepare the salad an hour or two before and refrigerate it until ready to serve.

Wonderful Pistachios Coconut-Crusted Chicken

Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

1 cup Wonderful Pistachios No Shells Roasted & SaltedPistachios0624 nutbutter
1 lb. Chicken tenders
1/2 cup grated Parmesan cheese
2 Tbsps fresh Thyme leaves, chopped
1 Tbsp fresh Rosemary leaves, chopped
1/2 cup Coconut flour
1/4 tsp freshly ground Black pepper
2 Eggs

Preheat oven to 350°F and set aside baking sheet. In a blender, pulse Wonderful Pistachios No Shells Roasted & Salted a few times, until ground into a coarse powder. Add the Parmesan cheese, thyme, and rosemary and pulse again until it is finely chopped. Transfer the mixture to a plate.

In a bowl, mix the coconut flour, salt, and pepper. In another bowl, beat the eggs. Dip the chicken tenders in the flour and roll to coat. Dip the chicken in the eggs, shaking off any excess. Roll in the pistachio-Parmesan mixture and place on the baking sheet. Repeat with all the chicken. Bake for 20 to 25 minutes, flipping once about halfway through, until browned and cooked through.

Tip: If you want a flavorful kick, try using Wonderful Pistachios No Shells Chili Roasted, Smoky Barbecue, Sea Salt & Vinegar, Honey Roasted or Sea Salt & Pepper.

Wonderful Pistachios Summer Salad

with Fresh Nectarines and Arugula

Cook Time: 25 mins | Total Time: 35 mins | Serves: 6

Salad:Pistachios0624 nutbutter
3/4 cup Farro
4 cups Arugula, chopped
1 cup Water
3 scallions, white and green parts, sliced
4 oz crumbled Feta cheese
1 firm ripe Nectarine, chopped
1 cup low-sodium Chicken or vegetable broth
3/4 cup Wonderful Pistachios No Shells Roasted & Salted, coarsely chopped

1/4 cup Extra-virgin olive oil
juice from 1 Lemon
1/4 tsp Sea salt
2 tsps fresh Thyme, chopped
1/4 tsp freshly ground Black pepper

In a pan, combine the farro, broth, and water. Bring to a boil, reduce the heat to simmer, cover, and cook for 25 minutes, until the farro is tender. Drain and rinse with cold water. In a large bowl, toss the cooled farro, arugula, nectarine, and scallions. In a small bowl, whisk the olive oil, lemon juice, thyme, salt, and pepper. Pour over the salad and toss to coat. In a dry skillet, toast the Wonderful Pistachios over medium heat for 1 minute. Stir into the salad. Sprinkle the feta cheese over top before serving.

Tip: You can prepare the salad an hour or two before and simply keep it in the refrigerator until ready to serve.

Wonderful Pistachios Basil Pesto

Total Time: 10 mins | Serves: 16Pistachios0624 nutbutter

1/2 cup Wonderful Pistachios No Shells
Roasted & Salted
2 cups Basil
2 Garlic cloves, minced
1 tsp Lemon juice
1/2 tsp Lemon zest
1/4 cup grated Parmesan cheese
1/4 cup Extra-virgin olive oil
SaIt, to taste

Add Wonderful Pistachios, basil, garlic, lemon juice, lemon zest, and Parmesan cheese to a food processor. Pulse until nuts are finely chopped. Stream olive oil through food chute and puree until smooth. Serve immediately or store in refrigerator up to three days. Can also freeze pesto up to one month.

Tip: Spread about 1 tsp of Wonderful Pistachios Basil Pesto on slices of toasted whole grain baguette. Top with a slice of fresh mozzarella cheese, a slice of tomato, and a basil leaf.

BBQ Pistachio Crusted Ribs

Prep Time: 20 mins | Total Time: 2 hr 15 mins | Serves 6-8

2 tsps Kosher salt Pistachios0624 nutbutter
5 - 6 lbs (2 racks) Baby back ribs
½ tsp Smoked paprika
⅔ cup Marmalade or apricot preserves
½ tsp Garlic powder
2 Tbsps Red wine vinegar
1 tsp Oregano or Rosemary, chopped, plus more for garnish
¾ cup Wonderful Pistachios No Shells BBQ

Heat oven to 400°F and move rack to the lower third of oven. Mix together the salt, paprika, and garlic powder; set aside. Pat ribs dry and place each rack of ribs on a sheet of heavy-duty aluminum foil large enough to wrap around ribs. Rub ribs on both sides with the salt mixture. Wrap ribs in foil, making an airtight seal. Transfer to a rimmed baking sheet and roast for 1 hour 40 minutes.

In the meantime, whisk together the marmalade, red wine vinegar and chopped herbs; set aside. Crush or finely chop the Wonderful Pistachios No Shells BBQ and set aside. Heat grill to medium-high. Remove ribs from oven and foil. Grill racks, turning once, until grill-marked and just getting charred, 6 to 8 minutes. Remove from grill and brush with marmalade glaze then sprinkle and gently pat on the crushed Wonderful Pistachios No Shells BBQ. Slice into portions and serve garnished with extra herbs if desired.

Tip: You can half this recipe for serving 3 to 4 people, or double it for a large summer crowd. Baby back ribs are often labeled loin back ribs. Spare ribs are not the same so look for the baby back style.



Watermelon, Pistachio & Tomato Summer Salad

Prep Time: 10 mins | Total Time: 15 mins | Serves: 4-6

Salt and Vinegar Pistachio Honey Dressing:Pistachios0624 nutbutter
2 Tbsps Honey
3 Tbsps White wine vinegar
½ clove Garlic, minced
¼ tsp ground Black pepper
¼ cup Avocado or olive oil
¼ cup crushed Wonderful Pistachios No Shells Salt and Vinegar

3 cups Watermelon, cubed or sliced
1 pint Cherry tomatoes, cut in half
2 small Heirloom tomatoes, cut into wedges
1 round fresh Mozzarella, sliced, or 2 small burrata
¾ cup Basil leaves
¼ cup Wonderful Pistachios No Shells Salt and Vinegar

For the dressing: whisk together the honey, vinegar, garlic, pepper, oil and crushed Wonderful Pistachios No Shells Salt and Vinegar. Set aside.

For the salad: On a serving platter or in a bowl, arrange arugula, watermelon, and tomatoes. Add mozzarella or burrata, top with basil leaves and sprinkle with Wonderful Pistachios No Shells Salt and Vinegar. Just before serving, drizzle with Salt and Vinegar Pistachio Honey Dressing.

Wonderful Pistachios
and Apricot-Stuffed Pork Roast

Cook Time: 60+ mins | Total Time: 60+ mins | Serves: 10

1 (4 lbs) Pork loin roast Pistachios0624 nutbutter
2 Garlic cloves
1 cup packed flat-leaf Parsley
1 Tbsp Olive oil
6 sprigs of Thyme
1 cup dried Apricots, chopped
11/4 teaspoons Kosher salt
1 cup Apple cider
11/4 tsps ground Coriander
3 small Onions, quartered
13/4 cups Wonderful Pistachios No Shells Roasted & Salted (approximately 31/2 cups in-shell)

Preheat oven to 450°F and set aside roasting pan. Butterfly pork loin by slicing in half within 1" of one edge and fold open. Lay 5 lengths of cooking twine under the open pork loin evenly spaced. This will help you tie it up once you fill the loin. Combine Wonderful Pistachios, parsley, garlic, and olive oil in a food processor. Pulse until coarsely chopped, add apricots, and then pulse once or twice to chop and mix together. Spread the filling evenly over the butterflied pork loin. Fold pork loin back over with filling in the center, using cooking twine to tie the loin together. Mix salt and coriander together and rub all over the loin. Place tied pork loin in a roasting pan, then scatter quartered onions and sprigs of thyme around the pan. Roast in oven for 30 minutes. Add cider to the pan and lower oven temperature to 350°F. Roast another 50 to 55 minutes until internal temperature registers 150°F on a meat thermometer. Remove roast from oven and let rest for 20 minutes. Pour any pan juices over roast, and garnish with roasted onions and more chopped Wonderful Pistachios to serve.

Sea Salt & Pepper Pistachio Cacio e Pepe

Prep Time: 25 mins | Total Time: 45 mins | Servings: 2-4

Pistachio Topping:Pistachios0624 nutbutter
2 Tbsps flat-leaf Parsley, chopped
2 Tbsps Basil, chopped
¼ cup Wonderful Pistachios No Shells Sea Salt & Pepper, crushed

Pistachio Cacio e Pepe:
½ lb. Spaghetti noodles
⅓ cup (1.5 oz) grated Parmesan Cheese
2 Tbsps unsalted Butter
⅓ cup (1.5 oz) grated Pecorino Romano Cheese
⅓ cup (2 oz) Wonderful Pistachios No Shells Sea Salt & Pepper
1 tsp ground Black pepper, plus more for garnish

For the topping: in a bowl mix together the crushed pistachios, parsley and basil and set aside. For the pasta: Heat a large pot of very salty water to a boil and add the pasta. Boil until al dente, or tender, about 12 minutes. Reserve 1 cup of the pasta water and drain pasta. Meanwhile, in the bowl of a food processor combine the pistachios, Pecorino Romano, Parmesan, and pepper. Blend until pistachios are finely ground. Add the butter and pulse until the mixture is just crumbly.

Once the pasta is drained, add ⅔ cup of the reserved hot pasta water to the food processor while the motor is running to create a creamy sauce. Pour the drained pasta and the sauce back into the pasta pot and stir to combine. Add more pasta water if needed to create a thin, creamy coating on the pasta. Serve immediately topped with some of the pistachio topping.

Wonderful Pistachios Nut Butter (3 ways)

Serving Size: Makes about 1 1/3 cups of pistachio butterPistachios0624 nutbutter

2 (6-ounce) bags of your preferred flavor of
Wonderful Pistachios No Shells
• Honey Roasted (sweet)
• Roasted & Salted (savory)
• Lightly Salted (low sodium and savory)

Add pistachios to a high-speed blender and blend until completely smooth, about 8 to 10 minutes.

Leave a comment

You are commenting as guest.