Source: Recipe and photo courtesy of American Pistachio Growers
Pimento cheese, a favorite Southern recipe, is seeing a resurgence at restaurants and bars. Chef Del Grande gives the traditional cheese blend a spicy, crunchy spin with the addition of pistachios and serrano chilies. Scooped into a jar and placed on the bar, it makes a sassy snack to accompany cocktails or beer. Or sandwich it on thin slices of bread and pack it up to grab and go.
8 oz. shelled pistachio nuts
8 oz. cream cheese
2 tbsp. extra-virgin olive oil
4 tbsp. mayonnaise
2 tbsp. fresh lime juice
2 serrano chilies, stemmed, seeded and minced
1/2 cup cilantro sprigs
1/4 tsp. salt
Pinch black pepper
8 oz. sharp cheddar cheese, grated
Finely chopped pistachio nuts, optional
- In food processor, combine 8 ounces pistachios, cream cheese, olive oil, mayonnaise, lime juice, chilies, cilantro, and salt and pepper. Process the ingredients until smooth.
- Spoon mixture into large bowl. Stir in grated cheddar cheese until fully incorporated.
- Transfer the pistachiomento cheese to a glass crock or serving dish. Dust the surface with crushed pistachio nuts. Serve with crackers.