Great thread!
I’ve got an old tube of pistachio paste I’d like to try salvaging; Tube is unopened, but the best by was 2 years ago…. should I bother?
In the meantime, I wanted to link a few paste specific threads I found for reference
This is not the first time I hoarded a tube of paste I got while traveling
Not a paste thread, but financiers are what came to mind
Smell it or taste it. If it smells off or tastes rancid, you have your answer.
I’d say open it and try a squish on your finger. Your taste buds will tell you.
Tastes fine but after reviewing a financier recipe I’m noticing it’s sugar added, some different oils, and only 30 percent pistachio! I’m trying to make out ingredient lists on pictures I see to see if that’s the usual. I see what I have is labeled “spread”.
The financier recipe I looked at said look for unsweetened paste. Looking for baked recipes using “spread”, but not frosting.
Seems like it might be hard to use in a savory preparation. I might just have to let this one go.
This has potential!
The cream in the recipe is peeled pistachios in a blender with some olive oil, water, lemon zest, a few roasted garlic cloves and a touch of lemon juice and blend until silky smooth. Season to taste. No sugar.
Maybe this one
Nope; that one uses Peppertux 100% butter.
I did a search on their website - supposedly, my local Market Basket carries Peppertux Butter! It’s been added to my next shopping list to see if I can find it. The Pistachio Raspberry Yogurt Clusters caught my eye. LOL
THANK you for that link - it’s dangerous. LOL
Yes, please. Could use some mortadellllla and stracciatelllllla, though, for me.
Is this just 'stachios and red onion, or is there any cheese involved?
Chris Bianco’s famous Rosa pizza had pistachios, red onions, parmesan and rosemary
Happy Pistachio Day!
OMG how did I not know about this???
Good thing we’re going to a Persian place tonight, where there are hopefully pistachios in some of the dishes to be had 
Yay! So I’m actually a health nut by loving pistachios! 
You haven’t lived until you’ve had gribee (Lebanese pistachio shortbread)! It’s buttery, fragile, and delicious.
I have not. I’ll ask a dear Lebanese friend about it, who’s hosting a dinner party tomorrow.
I love mortadella on pizza, interesting idea for this recipe given the pistachio twist, will give it a try once we’re back in the bungalow. I have Joe Beddia’s great (for toppings/ingredient combinations) pizza book and I recall he wrote something like “ask your deli guy to slice mortadella so thin that you can see through it and apply post-bake”.
anyhow, I’ll bake it up in may.
best,
WHAT DO YOU MEAN PISTACHIO DAY???
How did I not know about this?
And here I am, ignorant yet still having a Yasso Pistachio Brittle frozen yogurt bar for a snack.
I love pistachios enough that I can only buy them as a treat… I can never allow myself a bag of shelled nuts, as i would probably just tape the bag to my face like some sort of demented feedbag.
Moving to Europe years ago and finding that pistachios were dead cheap was the equivalent of finding money in the street for me.
