So…in one of my Home Goods shopping expeditions, I bought a bottle of pistachio oil…only to come home to find I already had some La Tourangelle Roasted Pistachio Oil in my cabinet. However, it IS sort of old (and unopened) so no idea if it’s still good.
My thoughts on a SAVORY use:
- Sautéing asparagus in the oil and topping with a gremolata of lemon zest, parsley, and chopped pistachios.
- Sautéing chicken in it.
- Salad dressings.
- Grilled fruit with a pistachio oil and honey drizzle, maybe with a dollop of Greek yogurt and a sprinkle of chopped pistachios on top?
I found these two dessert recipes at La Tourangelle that sound excellent. I’ll be trying one of these this weekend, I think!
But how else would you use pistachio oil?
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I love toasted nut oils, and always have La Tourangelle walnut oil in the house.Their toasted hazelnut oil is pretty amazing, too.
I mostly use them for vinaigrettes, or to drizzle blanched asparagus or other bright spring greens.
TBH, I wouldn’t use it to sauté things. I’m not sure it has a high smoke point, unless it is cold pressed, but then it wouldn’t have much flavor (vs. toasted).
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Agree, for the same reasons. But it is sure to be great in a vinaigrette or as a drizzle!
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Toasted Nut/Seed oils are nice in Mayos/Aiolis (as part of the oil mix) and as finishing drizzles on all sorts of things.
But as others have mentioned not for cooking in.
I finish some of my Chinese dishes with Sesame Oil, sounds like Pistachio Oil would be a great finishing oil for any nut type dishes.
(Cashew Chicken, Dan Dan Noodles, Kung Pao Chicken)??
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