Product Review: ARO Pistachios

Orandi Ranch Pistachios, ARO Pistachios, Inc

This 10th generation family of pistachio farmers are located in Terra Bella, California, and let me tell you, their pistachios are flavorful and addicting. The pistachios are more addicting than the tub of Marcona almonds in my desk.

Their pistachio trees descend from the same Persian stock that were harvested by their ancestors. The pistachios are left on the tree until they pop open, they are then handcrafted with Himalayan pink salt. This salt lends a very clean enhancement to the nut and contains over 84 minerals.


Now its time to put these little green nuts to use, I have tasked myself with creating three unique recipes that will help complement their great product.

~~Pistachio Mustard

13.5T Yellow Mustard Seed

4.5T Brown Mustard Seed

1.5C Hefeweizen

1.75C Champagne Vinegar

1.5C ARO Raw Pistachios

4.5t Brown Sugar

1T Salt

1T Palm Sugar

  • Begin by combining the mustard seeds, the hefeweizen, vinegar and the pistachios. Let these sit at room temperature for two days.

  • Combine mustard seed mixture and the remaining ingredients in a food processor and blend until smooth. The longer you blend it the thicker the mustard will get.

The mustard is great with cured meats and charcuterie boards.

~~Pickled Pistachios

1C White Balsamic

1.5ea Shallots

.33C Sugar

1/4t Pink Peppercorns

1ea Cloves Garlic

.5ea Sprig Tarragon

1/4t Anise

1.5C ARO Raw Pistachios

  • Slice the shallots in rings

  • Combine all except the pistachios and bring to a simmer.

  • Pour over pistachios and cool overnight before use.

  • As the pistachios blanch in the warm liquid they begin to get more green.
  • Let the pistachios cool over night and enjoy.

You can pulse the whole mix in a food processor to make a pistachio relish that goes great with scallops.

~~Pistachio Vinaigrette

¼# ARO Pistachios – roasted

1ea Shallot

1ea Garlic Clove

5ea Green Onion

1/4C Champagne vinegar

3/4C White balsamic

1t Ground Mustard

1T Palm Sugar


1C Water

1ea Lemon – Juiced

2C Blended Oil


  • Combine all ingredients in a blender except the lemon juice, oil, water, and salt and pepper.

  • Blend until smooth, stream in the oil until it begins to thicken, as it thickens you may need to add the water to thin it back out.
  • Once all of the oil has been added transfer the dressing to a bowl and season.

  • Balance with the lemon juice.
  • This is a great vinaigrette for all seasons, it went very well on the ivory salmon, and the duck prosciutto appetizer dish that i served in the restaurant.

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