Ask me my favorite nut and I'll carry on like the scene in Best in Show. It's just too much to expect.
The color of pistachios is enough to thrill me. So are their gaping shells that look like baby dinosaur heads. And their sweet, savory, almost boozy flavor.
It's the gelato I choose, the macaron I choose, and the only instant pudding I'd ever admit to craving (right this very second).
Whizzed in a food processor with fresh mint, garlic, and pecorino, they make a strange and wonderful pesto. Or on their own as a crust for sautéed goat cheese. Or in a cake with--and you may need to hold onto something for this--citrus, yogurt, polenta, and rosewater syrup.
And though I could prattle on about pistachios' versatility, I can't refuse their lures to eat them straight from the shell. Especially after overhearing Dr. Oz say that eating 50 a day helps lower cholesterol, fight inflammation, and whittle waists.
TV doctor's orders.