Toasted Pistachios, Vine-ripened Tomato, Reggiano Recipe

Time30m

Serves4

Make Toasted Pistachios, Vine-ripened Tomato, Reggiano Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Toast the Pistachios
Preheat the oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet in a single layer, and toast in the oven for about 10-12 minutes or until golden brown, stirring halfway through to ensure even toasting.
2
Prepare the Tomatoes
While the pistachios are toasting, wash and dice the vine-ripened tomatoes into bite-sized pieces. Place them in a mixing bowl.
3
Add Seasoning
Drizzle the diced tomatoes with olive oil, and sprinkle with salt and black pepper. Toss gently to combine.
4
Prepare the Cheese
Grate the Parmigiano-Reggiano cheese coarsely and set it aside.
5
Combine Ingredients
Once the pistachios are toasted, allow them to cool slightly before adding them to the bowl with the seasoned tomatoes. Add the grated Parmigiano-Reggiano cheese and fresh basil leaves, and toss everything gently to combine.

6
Plate the Dish
Transfer the mixture to a serving platter or individual plates. Drizzle with additional olive oil if desired, and garnish with whole basil leaves for presentation.