Chef Sanjeev Kapoor shares two recipes, created for American Pistachio Growers, that bring a lively mix of freshness and warmth to holiday cooking. One recipe uses toasted American Pistachios to build a bright pesto for spaghetti, while the other turns pistachios into a smooth, aromatic base for a rich Murgh Pista. Both dishes offer a simple way to add flavour, colour and a seasonal touch to your table.
Holiday meals often become more enjoyable when everyday ingredients feel slightly elevated, and these recipes by Chef Sanjeev Kapoor show how pistachios can add that touch of nuttiness and richness. The Spaghetti with Toasted Pistachio Pesto carries the freshness of basil and parmesan, with toasted pistachios giving the pesto a fuller, nutty tone that works well for a festive spread. The Murgh Pista brings an entirely different send of comfort, where pistachios form a soft paste with coriander, chillies, onions and aromatics, creating a chicken dish that sits well with warm seasonal cooking. Both recipes allow pistachios to play a central role without overwhelming the rest of the meal, which makes them ideal choices for holiday gatherings.
Image Credit: Chef Sanjeev Kapoor
Spaghetti With Toasted Pistachio Pesto
Ingredients
- 200 grams spaghetti
- ½ cup American Pistachios, toasted
- 2 cups fresh basil leaves
- 6-8 garlic cloves
- 4 tbsps parmesan cheese powder + for garnish
- Salt to taste
- 7 tbsps extra virgin olive oil
- ½ cup mixed colour cherry tomato (yellow and red) halves
- Crushed black peppercorns to taste
- Fresh basil sprig for garnish
Instructions
- Put the basil leaves in a blender jar. Add garlic, parmesan cheese powder, American Pistachios, salt and drizzle 5 tbsps olive oil and blend to a coarse paste.
- Bring sufficient water to a boil. Add salt and remaining olive oil. Add the spaghetti and cook for 8-10 minutes.
- Add the pistachio pesto in another pan. Add the cooked spaghetti and toss till well coated with the pesto. Add ½ cup pasta water and lightly toss.
- Place the pan on medium heat. Add cherry tomatoes and crushed black peppercorns and gently toss again.
- Twirl the spaghetti with a tong and place it on a serving plate. Garnish with parmesan cheese powder and basil sprig. Serve hot.
Image Credit: Chef Sanjeev Kapoor
Murgh Pista
Ingredients
- 750 grams chicken (murgh), cut into 2 inch pieces on the bone
- 1 cup American Pistachios
- 1 medium onion, chopped
- 2 inch ginger, roughly chopped
- 2-3 green chillies
- 5-6 garlic cloves
- ½ small bunch of fresh coriander leaves
- ½ cup whisked yogurt
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsps ghee
- 1-2 cloves
- 3-4 black peppercorns
- 3-4 green cardamoms
- 1 bay leaf
- 2 inch cinnamon stick
- Fresh cream for garnish
- Blanched, peeled and slivered American Pistachios
- Fresh coriander sprig for garnish
- Steamed rice to serve
Instructions
- Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discoloration.
- Peel the pistachios.
- To make the masala paste, put the onion in a blender jar. Add ginger, green chillies, garlic, coriander leaves and the peeled pistachios. Add ½ cup water and blend to a fine paste.
- Take the chicken in a large bowl. Add whisked yogurt, turmeric powder and salt and mix well.
- Heat ghee in a kadai. Add cloves, black peppercorns, green cardamoms, bay leaf and cinnamon stick and sauté till fragrant.
- Add the chicken and sauté on high heat for 3-4 minutes. Add the blended paste and salt and mix well.
- Add ¾ cup water, mix, cover and cook for 15-20 minutes.
- Transfer into a serving bowl. Garnish with fresh cream, blanched and slivered American Pistachios and coriander sprig. Serve hot with steamed rice.
