RECIPE: Pistachio Crumble
Ideal for sprinkling on your salad, this recipe from Chef Andrew Carmellini is the topping for his Beets, Labneh, and Pistachio Crumble Salad.
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.
Pistachio Crumble
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
***********
For more delicious recipes, visit our archives!
Jenna von Oy Bratcher
Jenna von Oy Bratcher is StyleBlueprint's Associate Editor and Lead Nashville Writer. The East Coast native moved to Nashville almost two decades 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.