Pistacho

Spread raw, shelled pistachios in one layer on a baking tray and roast at 160°C for 8–10 minutes, stirring once. Let them cool before eating; they crisp up as they cool.

Keep them in an airtight container in a cool, dark cupboard. For longer storage, refrigerate or freeze them; bring them to room temperature before serving so their flavour comes through.

Chop them over salads, porridge or roasted vegetables, or blend them into pesto. They are also a classic addition to baklava, and ground pistachios flavour desserts such as kulfi and ice cream.

Yes. Swap them roughly one for one, then blend with basil, garlic, hard cheese and olive oil; pistachios make a richer, slightly sweeter pesto. Use unsalted nuts if you want to control the seasoning.

Choose shells that are naturally split and kernels that look green to yellow-green, without a musty smell. Unsalted pistachios are useful for cooking, while salted ones are ready to snack on.

Pistachios are the edible seeds of the pistachio tree, though they are commonly grouped with nuts in cooking. The green kernel sits inside a hard shell, which usually splits as it ripens.

Whole pistachios are a choking hazard for young children. For a child who is ready for solid foods, offer pistachio butter spread thinly or finely ground pistachios mixed into soft food, and supervise while they eat.