This Pistachio Crumble recipe is courtesy of Chef Andrew Carmellini of Nashville’s The Dutch. It’s a treat!

SB Tip: Sprinkle it on top of Chef Andrew’s Beets, Labneh, and Pistachio Crumble Salad! You can find the recipe HERE.

RECIPE: Pistachio Crumble - TheDutchPin

Pistachio Crumble

Chef Andrew Carmellini
This nutty and savory crumble is the topping for Chef Andrew Carmellini's Beets, Labneh, and Pistachio Crumble Salad.
5 from 1 vote
Prep Time 5 minutes
Cook Time 8 minutes
Course Salad
Cuisine American, Mediterranean
Servings 4 people
Calories 152 kcal

Ingredients
  

  • ½ Cup Pistachios untoasted, unsalted
  • ½ tsp Fennel seed ground
  • ½ tsp Coriander ground
  • ½ tsp Cumin ground
  • 2 tbsp Extra-virgin olive oil
  • 1 Pinch Cayenne

Instructions
 

  • Toss the raw pistachios with fennel, cumin, coriander, cayenne, salt, pepper, and olive oil.
  • Place on a sheet tray lined with aluminum foil and roast in the oven at 300°F for 6 to 8 minutes or until fragrant and crunchy.

Nutrition

Serving: 4gCalories: 152kcalCarbohydrates: 5gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 2mgPotassium: 168mgFiber: 2gSugar: 1gVitamin A: 54IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword beet salad, Chef Andrew Carmellini, pistachios, salad topping, The Dutch
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Jenna Bratcher
About the Author
Jenna Bratcher

Jenna Bratcher is StyleBlueprint Nashville’s Associate Editor and Lead Writer. The East Coast native moved to Nashville 17 years ago, by way of Los Angeles. She is a lover of dogs, strong coffee, traveling, and exploring the local restaurant scene bite by bite.