A recent report on heart health of pistachios prompted us to seek out some great dairy-free pistachio recipes. For the best results, we went straight to the source … the California Pistachio Commission!
5 tablespoons natural California pistachios
1 1/4 cups dried California figs (moist-style), stemmed
2 teaspoons grated orange peel
Remove 8 whole pistachios, halve them and set aside for garnishing. Finely chop 2 tablespoons of remaining pistachios in food processor, remove from container and set aside. Combine remaining pistachios, figs and orange peel in processor; process until mixture forms into ball, less than 1 minute. Shape into an 8 inch log, then roll in reserved chopped nuts. Chill until firm, then cut into 16 slices. Place halved pistachios in center of each.
Note: If you do not have a food processor, turn figs and all but 8 pistachios onto board and chop together with large knife until fine. Mix grated orange peel then shape as above.
Makes 4 servings, 4 slices each.