+++ Advertisement – this video was not created by me, but simply shared by me free of charge! +++ +++ +++

A while ago I attended the press event of the American Pistachio Growers. Together with my fellow journalists, I learned a lot about the small but incredibly nutrient-rich and versatile pistachio. In the Munich cooking school „Kochraum feinschnabel“ Furthermore, a wonderful menu consisting of a starter, main course and dessert was conjured up.

While the trained kitchen team was preparing the meal, a nutritionist shared some interesting tips about pistachios and how beneficial they can be for a healthy diet. Even a small portion is enough – as the nut is quite nutritious – and you're already doing your body a favor. American Pistachio Growers has provided me with a fantastic and very simple recipe – even I can manage it! See here how you can make pistachio beetroot salsa and turkey and pistachio tacos.

I know, I know. Recipes aren't usually my thing, and cooking from scratch is even worse... but even I'll give this a try. Have fun trying it out! You'll find some pictures from the event below.

American Pistachio Growers – the recipes:

Pistachio and Beetroot Salsa – Serves 2

Ingredients: 150g cooked beetroot, 30g American pistachios, 1 clove of garlic, 2 tbsp olive oil, 1/2 lemon (grated zest and juice of half a lemon), 50g Parmesan cheese, a few leaves of finely chopped mint, pepper, sea salt and chili flakes.

Instructions: 1. Cut the beetroot into very small cubes, mix with the chopped American pistachios and the finely chopped garlic. 2. Add olive oil, the zest and juice of half a lemon, mint and spices (salt, pepper and chili flakes) and mix. 3. Mix in the Parmesan as the last ingredient.

It goes perfectly with grilled meat and vegetables, but also tastes great with warm pasta!

Tacos with turkey and pistachios – Serves 2

Ingredients: 4 taco shells, 1 leek, 2 turkey cutlets, 1 tbsp olive oil, salt, 3 tomatoes, 100g American pistachios, 1 bunch of basil, cayenne pepper

Instructions: 1. Place the taco shells on a baking sheet and heat in a preheated oven according to the package instructions. 2. Halve the leeks lengthwise, wash, trim, and cut crosswise into strips about 1 cm wide. 3. Wash the turkey cutlets, pat dry with paper towels, and cut into thin strips. 4. Heat olive oil in a non-stick frying pan, briefly sear the turkey strips on all sides, season with salt, and transfer to a plate. 5. Add the leeks to the pan and simmer, covered, over medium heat for about 5 minutes. 6. Meanwhile, wash the tomatoes, cut out the cores in a wedge shape, and quarter the tomatoes. 7. Add the tomatoes and turkey (including any juices) to the leeks. Sauté over medium heat for 2 minutes. 8. Wash the basil, shake dry, and pluck the leaves. Set aside some basil for garnish, slice the rest into strips, remove the pistachios from their shells and roughly chop them, add the basil strips and chopped pistachios to the turkey and tomato mixture, and season with salt and cayenne pepper. Fill the taco shells and garnish with basil leaves.

Photos from the American Pistachio Growers press event: