What woman doesn't love the excuse to indulge on rich, creamy pistachio ice cream? We already have our cartons ready to go along with a tasty pistachio recipe from celeb chef Susannah Locketti.

Momlogic's Susannah Locketti: Let's try not to look at pistachios today as an unhealthy nut choice. Did you know pistachios have as much fiber as a medium baked potato? WHOA! An ounce of dry roasted pistachios provides a substantial three grams of fiber. Not to mention pistachios are an affordable source of Manganese, Vitamin B6, Thiamin and protein. As a foodie, I love their versatility in recipes. Here are a few great ways to enjoy the health and taste benefits of this yummy nut.

Substitute pistachios in your favorite pesto recipe for a delicious twist on this Italian favorite. Toast the pistachios in the oven for a deeper flavor. With spring around the corner, start your basil indoors now to enjoy this delicious herb all summer long.

Lemony Pistachio Pesto

2 cups packed fresh basil leaves
¼ cup grated Parmesan cheese
¼ cup unsalted pistachios toasted
zest from one lemon
2 cloves garlic
¼ cup olive oil
2 tablespoons fresh lemon juice
Kosher salt and black pepper

Method:
Pulse basil through garlic in a food processor. With the processor on, drizzle in olive oil and lemon juice. Season with kosher salt and black pepper. Toss with your favorite pasta or serve over grilled chicken. Pesto is extremely versatile and a little goes a long way.

Ground pistachios also make a flavorful coating for pork or seafood. Pork tenderloin medallions are delicious when coated in grounded pistachios and browned in olive oil. Or give this easy salmon recipe a try:

Pistachio Coated Salmon & Field Greens

1 egg
4 6oz salmon filets skin removed
½ cup finely ground unsalted pistachios
2 tablespoons finely chopped parsley
Kosher salt and pepper
Cooking spray
4 cups field greens

Method:
Preheat oven to 375 degrees. Whisk one egg in a bowl. Combine nuts and parsley in a bowl. Dip a salmon filet in the egg, allow to drip and then coat the filet evenly with ground pistachios. Repeat with remaining filets and place on a baking sheet covered with parchment paper. Season with salt and pepper, coat with a fine mist of cooking spray and bake 20 minutes or until salmon is cooked through and the nut coating is golden. Serve over field greens with your favorite vegetables, fruit and salad dressing.

Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of 2 boys, who specializes in low cost approaches to food and home. She is currently working on her first cookbook.