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It's National Pistachio Day❗

Pistachio lovers around the world rejoice! Today is your day😀 

According to, "Pistachios arrived in the United States sometime in the 1880s, but they have been cultivated in the Middle East since Biblical times.

The pistachio tree grows to about 20 feet tall needing little or no rain and must have high heat. Amazingly, in Iran, they claim to have 700-year-old pistachio trees! A new tree takes between 7 and 10 years to mature and bear fruit.

Pistachio Facts:

  • All pistachio shells are naturally beige in color. Some companies dye nuts red or green if nuts are inferior or for consumer demand.

  • California produces about 300 million pounds of pistachios each year, accounting for 98 percent of America’s production.

  • Pistachio shells typically split naturally when ripe.

  • The kernels are often eaten whole, either fresh or roasted, and either salted or unsalted.

  • In the Middle East, people call the pistachio the smiling nut.

  • In China, people call the pistachio the happy nut."

Did you know that according to the US Food and Drug Administration, July 2003 "Pistachios are an excellent source of vitamin B6, copper, and manganese and a good source of protein, fiber, thiamine, and phosphorus. Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." 

In honor of today, here's some ways you can pay homage:

📍Start your day with morning cup of coffee and a pistachio biscotti. 

📍Add pistachios to your salad or soup at lunch. 

📍Create a delicious crust on fish or other proteins by using crushed pistachios.

📍Make this recipe: 𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀 𝗪𝗶𝘁𝗵 𝗣𝗶𝘀𝘁𝗮𝗰𝗵𝗶𝗼𝘀


2 small bunches carrots, any color, with their tops (about 1½ lbs./700 g)

3 tbsp (45 mL) olive oil, divided

½ tsp (2 mL) cumin

½ tsp (2 mL) salt, divided

½ cup (125 mL) chickpeas, drained and rinsed

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) honey

⅓ cup (75 mL) shelled pistachios

¼ cup (60 mL) loosely packed fresh mint, plus more for serving


Place the Stone Bar Pan in the oven and preheat to 425°F (220°C).

Remove the tops from the carrots, saving some for serving, and scrub them clean. Cut at an angle into 2–3" (5–7.5-cm) pieces. For thicker carrots, cut in half lengthwise.

Toss the carrots with 1 tbsp (15 mL) of the oil, cumin, and ¼ tsp (1 mL) of the salt in a large bowl. Carefully remove the pan from the oven and add the carrots in a single layer.

Bake for 10 minutes; add the chickpeas to the pan and stir. Bake until the carrots are browned and tender when pierced with a fork, 8–10 more minutes.

Whisk the vinegar, honey, remaining oil, and remaining salt in a small bowl to make a vinaigrette. Process the pistachios, mint, and 3 tbsp (45 mL) of the vinaigrette in the Manual Food Processor until the pistachios and mint are coarsely chopped.

When the carrots are cooked, remove the pan from the oven and immediately pour on the remaining vinaigrette, stirring to coat.

To serve, place the carrots on a platter and top with the pistachio mixture, extra mint, and carrot tops, if you’d like.

𝗬𝗶𝗲𝗹𝗱: 6 servings

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: U.S. nutrients per serving: Calories 170, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 19 g, Fiber 5 g, Sugars 9 g (includes 3 g added sugar), Protein 3 g

Your Pampered Chef Cook Tip: Young spring carrots have a thinner skin and don’t need to be peeled. A green scrub pad and cold water is all you need.

Stone Bar Pan # 100384

Don't have this item on hand, don't panic. Pick it up here⬇️

ACTION STEP: Cook up a platter of pistachio carrots for crispy crunch and amazing flavor. Then let me know in the comments how they turned out or kick your kitchen up a notch by booking your cooking show here:

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