They call it the nuttiest place in New Mexico and if you’re skeptical, one look at the giant pistachio at the entrance to Pistachioland should have you convinced. Pistachioland is the home of McGinn’s Pistachio Tree Ranch in Alamagordo and one of our go-to-growers for pistachios.
We’re partial to their ‘The Works’ – a devilish blend of red and green chile, garlic, lemon, lime and of course, roasted and salted pistachios. Besides tasting delicious, pistachios have no cholesterol and nuts are a super source of folate, vitamin E, phosphorous and magnesium.
And a one ounce serving of pistachios has only 170 calories which comes in handy because we dare you to eat just one – not even the most disciplined soul could do it. Eat them as they are or we like to blend them into our version of a southwestern ‘pesto’ – chock full of roasted green chile, garlic, pistachios and a healthy glug of olive oil. We’re partial to adding in some cotija cheese too, but skip it if you’d like to make yours vegan.
Serve a dollop with some of our tomatoes or stir a spoonful into cooked pasta or spread some over a piece of grilled fish or chicken. And if truth be told, we’ve been known to dip a tortilla chip or two into it as well.
1 cup, roasted, peeled and deseeded green chile
1 clove garlic, minced
¼ shelled pistachio nuts, coarsely chopped
¼ cup olive oil
2 Tbsp. cotija cheese
Place the garlic, pistachio nuts in the small bowl of a food processor. Roughly chop the chile, add to the bowl and pulse until it forms a rough paste. Drizzle in the olive oil until the mixture is smooth. Stir in the cheese, taste and season with salt as needed.
Store in the refrigerator until ready to use.