Pistachio nuts originated in the Middle East. They are naturally low in sodium and monounsaturated fats and high in magnesium, all of which make them an ideal food to include as part of a blood pressure lowering diet. The slim, oblong nuts range from pale yellow to dark green and have a unique flavour and scent.
Pistachios are also useful in supporting healthy cholesterol levels and contain more antioxidant power per 100 grammes than blueberries, blackberries and pomegranate juice. Pistachios can be kept fresh in the fridge in an airtight container, or frozen for storage of up to a year.
1 cup fresh basil leaves
¼ cup shelled, roasted pistachios, roughly chopped
1/3 cup freshly grated Pecorino cheese
¼ cup olive oil
1 clove garlic
1/8 tsp cracked pepper
250 g dry pasta
Place the basil, cheese, pistachios, garlic, oil and pepper into a food processor and blend thoroughly. Boil the pasta as directed on the packet and drain. Place all the ingredients in a large bowl and combine together. Serve warm with crusty bread and green salad.
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