This nourishing dessert pairs red strawberries with pale green, luscious pistachio cream. It’s also delicious with almond, hazelnut, or macadamia nut cream; follow the same recipe, just with different nuts. You can also try fresh blueberries or a mixture of berries on top. Make sure to use raw (not roasted) pistachios for a greener, fresher-tasting cream.
SERVES: 4
INGREDIENTS:
- 1 cup raw unsalted pistachios
- 2 tablespoons agave nectar
- 1/2 teaspoon almond or vanilla extract
- 1/4 teaspoon kosher salt 1 pint fresh strawberries, hulled and sliced
- 3 tablespoons finely chopped pistachios
OPTIONAL FOR GARNISH:
- 1 teaspoon freshly grated orange zest
INSTRUCTIONS:
- Place the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.
- Rinse and drain the pistachios (they will have increased in volume to about 1 1/2 cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)
- Spoon the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. sprinkle with pistachios and, if desired, orange zest. Serve.
