Pistachios are one of the most reliable sources of vitamins, minerals and beneficial phytonutrients. These nuts have been present in human diet for many years, and they are so popular in several countries and cultures that some of them have given pistachios a special name. For example, in China it is known as the “happy nut”, as it looks like smiling, and is often given as a present in the Chinese New Year to bring health, happiness and good fortune. In India, pistachios are served as a snack in winter, as they are believed to help keep warm, whereas in Russia people mainly eat them in summer.

Pistachios, alone or mixed with other nuts and dried fruit, have multiple benefits in our body. We must not forget that consuming nutsmay help us live longer, as results of a recent study from Harvard University show thata daily portion of nuts (about 30 grams) lowers death rate by 20%.

Besides, regular consumption of pistachios as part of a balanced diet can help reverse the risks associated with prediabetes and reduce the risk of type 2 diabetes.

Tree Nutsare rich in vitamin E, folic acid, fiber, magnesium, potassium, arginine, plant sterols and phytochemical compounds. Furthermore, they have a low content of saturated fatty acids, among others.

Asparagus Spinach Pistachio Pesto

  • Ingredients:

-1 pound of asparagus

-¼ cup of pistachio nuts

-¼ cup of spinach

-1 clove of garlic

-¼ cup of Parmesan cheese

-2 tablespoons of olive oil

-teaspoon of lemon juice

-1 pound package of uncooked pasta

PREPARATION

  1. Add asparagus into a pot with boiling water and cook for 3 minutes.
  2. Drain and chop the asparagus.
  3. Add a cup of the chopped asparagus into a food processor along with the spinach, garlic, 2 tablespoons of pistachios, Parmesan cheese, olive oil, lemon juice and apinch of salt. Blend until it is a paste.
  4. Add the pasta to the pot of boiling water. Drain the pasta when done.
  5. Add 1 cup of the pestoand half of the pasta water.
  6. Chop the remaining pistachios.
  7. Serve the pasta and garnish with the pistachios and grated Parmesan and season with salt and pepper.

© This recipe and image are copyrighted by Nuthealth.org

Lamb with mint, sultanas and dried apricots and a crust of pistachios and cashews

  • Ingredients for 4 people:

-2 shoulders of lamb

-2 cloves garlic

-Olive oil

-Salt

-Pepper

-150 cc dry white wine

-250 g dried apricots

-3 tablespoons sultanas

-a large bunch of fresh mint.

For the crust:

-100 g raw cashews

-50 g raw pistachios

PREPARATION

  1. Rub the shoulders with the garlic, season them and drizzle withoil.
  2. Roast for 30 minutes at 200ºC, then lower thetemperatureto 170ºC and add the wine.
  3. Roast for another 50 minutes, addingwater from time to time.
  4. Remove from theoven, separate thejuice, and while still hot cover with the finely-chopped pistachiosand cashews.
  5. Return to the oven with the grill set on high untilgolden.
  6. Put the cooking juices in a pan and add the sultanas anddried apricots.
  7. Finely chop the mint and add to the sauce.
  8. Servethe shoulders with the sauce on the side.

© This recipe and image are copyrighted by Nuthealth.org

About the INC

The International Nut & Dried Fruit Council (INC) groups nearly 700 companies of the nut and dried fruit sector from over 70 countries. The INC is the international organization of reference as regards nuts and dried fruits, health, nutrition, food safety, statistics, international standards and regulations.

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