June 14th: Low Glycemic Index Crunchy California Pistachio #WELLNESSWEDNESDAY

🌿🌰 #WellnessWednesday with Chef @SanjeevKapoor! 🌰🌿
Did you know that pistachios are not only delicious but also incredibly beneficial for your health? Here are some incredible facts that will make you fall in love with pistachios even more:
1. Pistachios contain healthy fats that can help lower bad cholesterol levels. So, if you're looking for a heart-healthy snack, pistachios are the way to go!
2. For those concerned about blood sugar control, pistachios have a low glycemic index. This means they won't cause a sharp spike in blood sugar levels, making them a great choice for anyone looking to manage their blood sugar.
Chef Sanjeev Kapoor’s Tip:
Blanching Pistachios in boiling water and then cooling them in ice helps loosen their shells for easier removal. This little trick will save you time and effort in the kitchen!
Chef Sanjeev Kapoor has a tantalizing recipe for you:
🌱 Prov Pistachios Pesto Crostini 🌱This delightful dish combines the rich flavors of pistachios with the freshness of pesto, all served on crispy crostini. It's a perfect way to indulge your taste buds while nourishing your body.
#WellnessWednesday #PistachioPower #HealthyLiving #ChefSanjeevKapoor #DeliciousAndHealthy #prov #provfoods #sanjeevkapoor #pistachio #californiapistachio #recipe #nuts #healthysnacks

ProV PIstachio Pesto Crostini

Ingredients

½ cup Pro V Select California Roasted and Salted Pistachios
4 toasted sourdough bread slices
1½ cups fresh basil leaves
3-4 garlic cloves
¼ cup extra virgin olive oil
2 tbsps grated parmesan cheese
Halved cherry tomatoes as required
Halved yellow baby tomatoes as required
Halved bocconcini roundels as required
Fresh basil sprigs for garnish

Method
1. Remove the shells of Pro V Select California Roasted and Salted Pistachios.
2. Transfer in a grinder jar. Add basil leaves, garlic, extra virgin olive oil and grind to coarse paste.
3. Add parmesan cheese and continue to grind to coarse paste.
4. Preheat the oven at 180ºC. Place sourdough bread slices on worktop. Spread the prepared pesto evenly.
5. Arrange cherry tomatoes, yellow baby tomatoes and bocconcini halves on top and transfer on a baking tray.
6. Bake for 6-8 minutes.
7. Garnish with basil sprigs and serve.