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Best Easy Mole de Pistacho Recipe

Name: Best Easy Mole de Pistacho Recipe
Total time: 60 min
Yield: 120 g
Ingredients: shelled unsalted pistachios 1.25 cups; yellow onion 1 medium; garlic cloves 3 cloves; fresh cilantro 1 cup; fresh parsley 0.5 cup; fresh spinach leaves 1 cup; serrano chile 2 pieces; low-sodium chicken broth 2.5 cups; day-old bread (torn) 0.5 cup; olive oil 2 tbsp; kosher salt 1 tsp; fresh ground black pepper 0.25 tsp; ground cumin 0.5 tsp

An elegant green mole made with pistachios, chiles, and fresh herbs. This refined, protein-rich family sauce offers a luxurious, modern twist on traditional Mexican mole preparations.

Cook 60 min Difficulty NORMAL 270 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

shelled unsalted pistachios 1.25 cups
yellow onion 1 medium
garlic cloves 3 cloves
fresh cilantro 1 cup
fresh parsley 0.5 cup
fresh spinach leaves 1 cup
serrano chile 2 pieces
low-sodium chicken broth 2.5 cups
day-old bread (torn) 0.5 cup

Seasonings/Sauce

olive oil 2 tbsp
kosher salt 1 tsp
fresh ground black pepper 0.25 tsp
ground cumin 0.5 tsp

Nutrition summary

Carbohydrates 11 g 16%

Protein 9 g 13%

Fat 22 g 71%

Serving size 120g

Cooking steps

1

Toast the pistachios in a dry skillet over medium heat for 3–4 minutes, stirring often, until aromatic and just golden; cool slightly.
2

In a large saucepan, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent, then add garlic and serrano chiles; cook 2 more minutes, being careful not to brown.
3

Add torn bread, ground cumin, and half the salt. Stir for 2 minutes to combine, allowing bread to absorb flavors.
4

Pour in chicken broth and bring just to a simmer, then add pistachios, spinach, cilantro, and parsley. Simmer gently (do not boil) for 10 minutes to meld flavors and preserve the herbs' bright color.
5

Transfer mixture to a blender and purée until perfectly smooth. Return to pan, season with black pepper and remaining salt. Over low heat, stir and reduce the sauce, uncovered, for 10–15 minutes until thickened to desired consistency.
6

Taste for seasoning; adjust as desired. Serve warm as a sauce over chicken or roasted vegetables.

Personalized Q&A

Q. What’s the key ingredient in this recipe?

The signature ingredient in this Mole de Pistacho is shelled unsalted pistachios, which provide its luxurious green color, nutty flavor, and creamy texture. Their richness distinguishes this mole from traditional versions, creating an elegant and modern taste profile.

Q. Any important cooking technique for this mole?

Toasting the pistachios over medium heat is crucial for deepening their flavor without burning. Also, simmering the herbs gently after adding the broth preserves their bright color and fresh taste, while blending thoroughly yields the smooth, velvety consistency characteristic of a refined mole.

Q. How do I avoid graininess or bitterness in this Mole de Pistacho?

Use a powerful blender to puree the sauce until completely smooth, eliminating any nut or herb pieces. Sauté onions and garlic without browning to prevent bitterness, and control the heat at a gentle simmer after the herbs are added. These details ensure a silky, balanced sauce.

Q. What’s the nutrition breakdown for this recipe?

Each 120g serving of this mole provides about 270 kcal, with approximately 22g fat (71% of calories), 9g protein (13%), and 11g carbohydrates (16%). Its protein and healthy fat content make it a nourishing, contemporary alternative to heavier moles.

Q. Does this Mole de Pistacho suit any special diets?

With 9g protein and modest carbs (11g) per serving, and ingredients like nuts, olive oil, and fresh herbs, this recipe works well for high protein, Mediterranean-inspired, and diabetic-friendly meal plans.

Best Easy Mole de Pistacho Recipe

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