Buttery, slightly sweet and beautifully green, pistachios add crunch and color to sweet and savory dishes alike. Blend them with basil and mint for a Sicilian Pistachio Pesto, or scatter them over Pizza Fritta with mortadella and stracciatella. They add crunch to a sweet and salty Cantaloupe Salad with Cucumber and Feta and an easy Grilled Trout with Preserved Lemon and Pomegranate. And for dessert or breakfast, sprinkle them over a creamy Panna Cotta with Blood Orange and Raspberries or Braised Rhubarb with Yogurt. Tip: for cooking, buy shelled, unsalted pistachios so you can control the salt. Toast them lightly to bring out their flavor, and store them in the freezer to keep them fresh.