Adapted from allrecipes.com
By: GODGIFU

Ingredients:
4 pounds Brussels sprouts
1/2 cup unsalted butter
4 small red onions, cut into strips
1/4 cup red wine vinegar
2 tablespoons agave syrup
salt and pepper to taste
1/2 cup coarsely chopped pistachios

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins

Directions:
1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, syrup and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

Servings: 8

Source: Food.com
By Gay Gilmore

Ingredients:
1 lb orzo pasta
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped

Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins

Directions:
1. Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
2. Warm the oil and nuts together, be careful not to boil.
3. Saute garlic in a little olive oil.
4. Prepare orzo from package instructions.
5. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta.
6. Add lemon juice to taste.
7. Mix in sauteed garlic.
8. Add grapes, and half the basil.
9. Chill for several hours, or overnight.
10. Before serving, add rest of basil, salt and pepper to taste, and the rest of the pistachios.

Servings: 6

Source: Food.com
By Miss Annie

Ingredients:
3 lbs asparagus, tough ends snapped off
3/4 cup butter or 3/4 cup margarine
2 tablespoons fresh lemon juice
3/4 teaspoon dried marjoram
3/4 cup pistachio nut, chopped

Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins

Directions:
1. In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
2. Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
3. Drain asparagus well and arrange on serving platter.
4. Pour sauce over the cooked asparagus.

Servings: 8

Source: Food.com
By Kimke

Ingredients:
1/4 cup pistachios
10 -15 basil leaves
3 -4 cloves garlic
1/2 cup butter
1 teaspoon lime juice
1/2 cup white wine
4 (6 ounce) salmon fillets

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins

Directions:
1. In food processor, combine butter, pistachios, garlic, basil and lime juice.
2. Season with salt and pepper.
3. Refrigerate.
4. Preheat oven to 400.
5. Place salmon in buttered baking dish and cover with wine.
6. Season with salt and pepper.
7. Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon.
8. Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon).
9. Garnish with additional basil leaves.
10. Serve with rice or angel hair pasta

Servings: 4

Source: Food.com
By Tee Lee

Ingredients:
4 boneless skinless chicken breast halves
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon peel
1/4 cup pistachios, chopped
lemon slice (optional)

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Directions:
1. In an ungreased heavy skillet over medium-low heat, toast pistachios 5-7 minutes, stirring frequently until beginning to brown, then stirring constantly until golden brown.
2. Flatten each chicken breast half to 1/4-inch thickness.
3. Sprinkle both sides of chicken with lemon pepper seasoning.
4. Heat oil in a 12-inch skillet over medium-high heat.
5. Cook chicken, lemon juice and lemon peel in oil 10-15 minutes, turning chicken once and stirring juices occasionally, until chicken is cooked through.
6. Serve chicken topped with pan juices, nuts and garnish with lemon slices.

Servings: 4

Source: Food.com
By Rita~

Ingredients:
1 1/2 cups fresh basil
1/2 cup cilantro
1 cup shelled dry roasted pistachio nut
2 -3 cloves garlic
1/4-2/3 cup olive oil or 1/4-2/3 cup pistachio oil
1 teaspoon lemons, zest of or 1 teaspoon lime zest
1/4 cup grated parmesan cheese or 1/4 cup grated asiago cheese

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

Directions:
1. Put all of the ingredients in the food processor or blender and puree until smooth.
2. Start with 1/4 cup oil adding more if you need.

Servings: 4

Source: allrecipes.com
By: Sara 

Ingredients:
1 cup shelled pistachio nuts
4 tablespoons olive oil
4 skinless, boneless chicken breast halves
garlic powder to taste
black pepper to taste
1 (10 ounce) package baby spinach leaves, rinsed and drained
1 pint cherry tomatoes
1 avocado - peeled, pitted and sliced
1 yellow bell pepper, julienned
2 green onions, sliced
grated Parmesan cheese for topping
bottled balsamic salad dressing, to taste

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins

Directions:
1. Place pistachio in a food processor or blender, and pulse until finely diced. Sprinkle half of diced pistachios onto a large plate.
2. Warm oil in a skillet over medium-high heat. Press chicken breast halves into the pistachio pieces, adding more diced nuts to the plate as needed. Sprinkle chicken breasts with garlic powder and black pepper. Place in the skillet, and cook until golden brown. Reduce heat to medium low, and cook for about 3 to 5 minutes on each side, until the chicken is no longer pink inside. Remove chicken to a cutting board, and slice into thin slices.
3. Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, bell pepper, and green onions. Place chicken slices on top. Sprinkle with Parmesan, pour on Balsamic vinegar, and season with black pepper.

Servings: 4