Ain’t no party like a West Coast Party… and by party I mean Pistachio Party. If there is something Clovis knows how to do, it is throw produce themed parties. Earlier this Summer my girls and I enjoyed the Peach party and today we are anticipating the Pistachio Party. Not only do my girls love going to the Friday Farmer’s Markets, tt is my first Instagram takeover and I’m looking forward to it.
In anticipation the girls and I have been snacking on Pistachios all week and making pistachio themed treats.
My girls made a Pistachio Pesto Pasta that is made of mostly Kale. What a great way to sneak in veggies without your little ones knowing. Even though my hubby is Italian, he is sadly not a fan of Pesto. I love it so much, I will eat spoonfuls of it but never make it anymore since I’m the only fan in the house (although I bet Caroline would like it too, if she tried it). This is a pesto they all could get behind. Since we used Pistachios instead of pine nuts and cut down on the garlic it wasn’t as zesty as regular pesto. I was shocked when my hubby asked for seconds.
Pistachio Pesto Pasta
¼ cup Pistachios, salted is best
1-3 cloves garlic, crushed
1 lb Baby Kale (baby kale is important to use)
¼ cup Fresh basil
¼ cup good Olive Oil, plus a little more if needed
Juice from ½ lemon
½ cup freshly grated Parmesan Cheese
1 tsp salt
½ tsp pepper
Cooked chicken, sliced
Prepare Spaghetti Noodles according to package directions. Reserve 1 cup of cooking liquid.
In a food processor, combine garlic & pistachios until chopped.
Add in the Kale & fresh basil and blend. With the processor running, pour in the olive oil. You may need to add a tad bit more until it is the right consistency.
Stir in the lemon juice, Parmesan cheese, as well as salt & pepper to taste.
Heat a large skillet and stir in Pesto, warming for a few minutes. Add in cooked pasta and combine well.
Add the cooking liquid as needed to thin out the sauce.
Layer on sliced cook chicken and garnish with fresh Parmesan and chopped basil.
Pistachios happen to be one of my favorite nuts. My dad and I used to snack on them until the only thing left were huge mounds of shells all over the table. Dating back to 2014, I started attending the Pistachio Party & making recipes to go with it.
Last year I made a tasty Pistachio Power Bar. Check out the video here and recipe below.
Pistachio Power Bars:
10 dried figs, soak in water if really dry
1/3 cup honey or pure maple syrup
2 TB Superseed Blend (or 1 TB Chia seeds and 1 TB hemp or other seed)
1/3 cup old fashioned oats
1 cup pistachios
1 cup cranberries
1/3 cup dark chocolate chips, +1/4 cup dark chocolate chips for drizzle
pinch of salt
1. In a food processor or blender, process figs until a paste forms.
2. In a medium bowl combine honey, seeds, oats, pistachios, cranberries, and salt and stir until combined.
3. Stir in fig paste and mix well.
4. Line a 8x8 baking dish with parchment paper and pour in ingredients making sure to spread evenly with a spatula. Place in the fridge to chill for 1 hour or quick chill in the freezer (15 minutes).
Use the paper edges to remove the bar to a flat surface and Cut into 16 squares.
In a microwave safe container melt chocolate chips & drizzle on top of cut bars. Let chocolate harden and you're ready to serve.