Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 packages Cream cheese, softened
1 pound Butter, softened
1/2 cup PISTACHIO PESTO (recipe follows)
2/3 cup Coarsely chopped, natural American pistachios
Baguette slices or crackers
1 cup Packed, fresh basil leaves
1/3 cup Grated Parmesan cheese
1/4 cup Coarsely chopped, natural American pistachios
1/4 cup Olive oil
1 clove Garlic, peeled
1/8 teaspoon Cracked pepper
Beat cream cheese and butter until thoroughly combined and fluffy. In a 1-quart terrine or similar style serving dish, layer 1/3 cream cheese mixture, 1/4 cup pistachio pesto and 1/4 cup pistachios. Repeat layers. Spread top with remaining 1/3 cup cream cheese mixture and sprinkle with pistachios. Serve with baguette slices or crackers.
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well-blended.
PISTACHIO PESTO CHEESE TORTE
1 cup Nonfat cottage cheese
12 ounces Light cream cheese (neufchatel)
1/2 teaspoon Salt
1/4 cup Chopped, natural American pistachios
Beat cottage cheese with cream cheese and salt until smooth. Line a 3-cup bowl or mold with transparent wrap (this makes releasing the mold easy). Spoon 1/3 cheese mixture into lined bowl, smooth out then layer with half the filling and 1 tablespoon pistachios. Repeat layers then top with remaining cheese mixture. Cover then refrigerate for several hours to overnight to set. Invert onto plate, peel off wrap and sprinkle with remaining 2 tablespoons of pistachios. Serve with crackers, sliced French bread or sliced vegetables such as bell peppers, cucumber, jicama, carrots and celery.
Combine in blender or food processor 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 2 tablespoons water, 1 tablespoon olive oil, 1 clove garlic and 1/4 cup whole shelled, natural American pistachios. Process or whip until pureed, scraping down sides if needed.