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Pistachiomento Cheese 2018
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.
Servings
8
8
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Nuts
- Cheese
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.
Ingredients
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
Steps
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.
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