We had so much fun at the Pistachio Party at the Clovis Farmers Market!

Thank you to those of you that came out to enjoy it with us! Chef Jim Pacini from the Institute of Technology has shared his recipes with us to pass along to you. Please see below for the salted pistachio brittle and the pistachio pesto recipe.

Salted Pistachio Brittle 

1/3 c  water

1 ¼ c  Sugar
Combine and wash down the side

1/3 c  Corn Syrup
Cook to 250*f

8 oz unsalted Butter
Add butter slowly and cook to 300*f

½ tsp Salt

½ tsp baking Soda

2 c  Roasted Pistachios

Take off the heat and stir in the salt, baking soda, and nuts

Spread onto a sheet lined with greased foil

When slightly cool you may stretch

Pistachio Pesto 

1 c Pistachios

3 Cloves Garlic

1 c Basil

1 c Parsley

1 c Spinach

½ c Grated Parmesan Cheese

1 T Lemon Juice

½ c Olive Oil

Combine all ingredients into a food processor or blender and blend until smooth, creamy consistency.