Pistachios

Pistachios are sometimes used in the same way as almonds or walnuts, as the basis for pestos. Like pine nuts and almonds, they were often called for in medieval cooking. Even though they were more expensive than almonds, they were appreciated for their distinctive green color. (Pistachios turn green only after they are cooked.) They should be blanched and peeled in the same way as almonds. Beautiful roasted green pistachio oil is available from Leblanc.