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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Pistachios are the most elegant of nuts and, for some reason, the nut that even those who dislike the breed as a generality seem to enjoy. Salted lightly roasted pistachios are the perfect nibble with an aperitif and there is an enjoyable ritual in prising the partly opened shells apart to deliver the sweet and tender kernels, one at a time, pale and creamy inside, tinged green without.

The enchanting pale green of the young nut is used as a description of that colour in a wider con