Best Pistachio Lemon Vinaigrette Recipes

Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette image

Provided by CookinCowgirl

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta (butterfly)
1/2 tablespoon salt
6 -8 cups water
1 bunch slender asparagus, washed and cooked al dente
2/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/2 cup pistachio nut, unshelled
2 ounces smoked salmon, cut into strips
salt and pepper
1 tablespoon fresh parsley, chopped for garnish

Steps:

Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
Prepare the vinaigrette.
When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
Cut the salmon into strips and put them in the bowl with the pasta.
Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
Top with chopped parsley and refrigerate for several hours.
Remove and let it come to room temperature and serve.

Napa Cabbage Salad with Lemon-Pistachio Vinaigrette image

Provided by Always Cooking Up Something

Time 15m

Yield 4

Number Of Ingredients 10

1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon pistachio oil
3 cups thinly sliced napa cabbage
2 cups thinly sliced romaine lettuce leaves
¼ cup chopped fresh Italian flat-leaf parsley
1 tablespoon finely sliced fresh basil
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped pistachios

Steps:

In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 4.5 g, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 86.6 mg, Sugar 1.6 g

PORK OVER COUSCOUS WITH PISTACHIO-LEMON VINAIGRETTE image

Categories Pork

Yield 4

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, divided
2 tablespoons pistachios, finely ground
2 tablespoons grated fresh Parmigiano-Reggiano cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons minced garlic, divided
3/4 teaspoon salt, divided
1 1/2 cups water
1 cup uncooked couscous
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley

Steps:

Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

PISTACHIO-LEMON VINAIGRETTE image

Categories Nut

Number Of Ingredients 9

3 tbsp olive oil
2 tbsp pistachios, finely ground
2 tbsp grated fresh Parmigiano-Reggiano cheese
1 1/2 tbsp fresh lemon juice
1 tbsp white balsamic vinegar
2 tsp maple syrup
2 tsp Dijon mustard
1 tsp garlic
1/8 tsp salt