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Pistachio oil

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A few weeks ago I had an amazing but v simple dish in a restaurant, avocado bruschetta (at Cork wine bar in DC) which was topped with ground pistachios and a beautiful green pistachio oil. I'd never had pistachio oil before but on the strength of the dish ran over the road to the restaurant's market to see if it they sold it. They did, for $45 a bottle! I left empty-handed but today I spotted the same bottle a much more reasonable price.

Apart from recreating the Cork bruscetta: http://www.washingtonian.com/blogs/be... what else could I do with it? Any ideas? The bottle says to refrigerate after opening so I guess it won't last very long before going rancid.

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  1. I would use it for a pesto or a salad dressing on an arugula salad.

    1. Fabulous on beets. One of Mario Batali's cookbooks has a recipe. After I'd had a great beet salad at Lupa a couple of times, I posted a query here and some kind Chowhound pointed me to the Batali recipe. I'll look for it if you're interested.

      I bought a small can of it ($15 or so), and it kept well in the fridge until I used it up, several months. I've now discovered I can buy even smaller amounts (3 or4 oz.) at the Vom Fass here.

      1 Reply
      1. re: nomadchowwoman

        I never thought about pistachio and beetroot but I can totally see that working. I've found the Lula recipe and will definitely give it a go.

        Thanks for the Vom Fass tip too, I was originally looking to buy a small amount as I don't imagine I'll get through that much (unless I can find a use for it in baking or something).

      2. It's a finishing oil, not a cooking one. Use it judiciously on salads, pasta, rice (or risotto) and even things like focaccia and pizza and you'll really be able to enjoy and savor that $45 bottle of emerald honey.

        1 Reply
        1. re: ipsedixit

          Just to be clear, not cooked into any of these dishes but drizzled on when serving.