Menu Suggestion

We are one of only a handful of pistachio growers in Australia, and one of the first to make the fresh fruit available to the public. Click here for a bit about our history and our orchards.
Click here to read how Harefield pistachios are harvested and transported under the best conditions to ensure freshness.
Click to read about sun dried fruit.
Pistachios should be kept chilled and eaten within a week of purchase. Click here for details of where to buy fresh Harefield pistachios, and how to store the fresh fruit after purchase.
Click here for suggestions for enjoying your fresh pistachios.
Fresh pistachios can be used to add colour and texture to virtually any recipe. Click here for some of our favourites.

We'd love to hear from you. Click here for questions or further information.

 

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Fresh Pistachio Recipes

Pistachio pesto on seared kangaroo steaks

This recipe was created for Harefield Pistachios by Chris Whyte, chef of the Magpie's Nest Restaurant, Wagga Wagga. Visit the Magpie's Nest and enjoy Chris's seasonal menus which incorporate fine food produce of the Riverina. Chris and Wendy Whyte are also the growers of Wagga Wagga Wild Olive Oil.

The pesto can also be served over a steaming mound of freshly cooked pasta or gnocchi.

Kangaroo steak with pistachio pesto
 

Ingredients

2/3 cup fresh Harefield pistachio kernels
1/3 cup well packed fresh basil leaves
1/2 cup extra virgin olive oil
30g pine nuts

Kangaroo steaks

  

2 cloves garlic, crushed salt
60g freshly grated parmesan cheese

 

 

Method

Blend pistachio nuts, basil, oil, pine nuts, garlic and salt until smooth and well combined. Stop to stir contents from sides of blender when needed.

When blended, scrape into a bowl and stir in the parmesan cheese. Store in screw top jar, cover with a thin layer of olive oil, keep in fridge.

Char grill kangaroo steaks to your liking. Serve with pistachio pesto and char grilled vegetables of your choice.

Chris and Dennis select pistachios for the Magpies Nest

Restaurant Supplies

Here, Chris and Dennis inspect the fresh pistachio fruit for use at the Magpies Nest restaurant.