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 .
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Pistachio Crumble
Chef Andrew Carmellini
This nutty and savory crumble is the topping for Chef Andrew Carmellini's Beets, Labneh, and Pistachio Crumble Salad.
Prep Time 5 minutes mins
Cook Time 8 minutes mins
Course Salad
Cuisine American, Mediterranean
Servings 4 people
Calories 152 kcal
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
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.
Serving: 4 g Calories: 152 kcal Carbohydrates: 5 g Protein: 3 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 9 g Sodium: 2 mg Potassium: 168 mg Fiber: 2 g Sugar: 1 g Vitamin A: 54 IU Vitamin C: 1 mg Calcium: 24 mg Iron: 1 mg
Keyword beet salad, Chef Andrew Carmellini, pistachios, salad topping, The Dutch
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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.