CALIFORNIA
PISTACHIOS
SIDE DISHES
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Pistachio Chimichurri Over Grilled Portobellos
Spork Foods
Recipe by:
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Ingredients
4 Portobello mushrooms, gills removed
2 teaspoons safflower oil
Dash sea salt and pepper
4 cloves garlic
¼ cup red onion, large dice
1 ½ cups fresh parsley, stemmed
2 tablespoons fresh oregano
2 tablespoons fresh chives, roughly chopped
1/4 cup Jalapeño Seasoned Pistachio Kernels, plus 1 tablespoon
for garnish
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
¼ cup red wine vinegar
½ teaspoon sea salt
½ teaspoon red chili flakes *Optional
Directions
1) Preheat grill or grill pan to medium heat.
2) Rub Portobellos with oil, and dash salt and pepper. Add to grill and cook until grill marks appear and mushrooms are cooked through, about 4-7 minutes per side.
3) Remove from heat and slice into thick strips.
4) Meanwhile, add garlic, onion, parsley, oregano, chives, Setton Farms Jalapeño Seasoned Pistachio Kernels, olive oil, lemon juice, vinegar, salt and chili flakes, if using, to a food processor. Pulse until uniform, about 40 pulses. Set aside.
5) Drizzle chimichurri over warm Portobellos and serve immediately.
In this recipe
Seasoned No Shell
JALAPEÑO
Ready to spice things up? Picked fresh from our family’s California orchards and shelled for your convenience, these Jalapeño pistachios take snacking to the next level. The perfect balance of flavor and heat from ripe, all-natural jalapeños elevates each bite to an unexpected indulgence.
Want to explore more pistachio-based recipe options?
Don't stop at just one recipe featuring California pistachios. Try these other delectable dishes that feature this versatile and tasty nut!
