18 Delicious Pistachio Recipes Irresistibly Nutty

Calling all pistachio lovers! Whether you’re craving a quick snack, a show-stopping dessert, or a savory dinner with a nutty twist, these 18 irresistible recipes celebrate the rich, buttery flavor of pistachios in the most delicious ways. From creamy pastas to crunchy cookies, get ready to fall in love with this versatile little nut all over again. Let’s dive in—your next favorite dish is waiting!

Pistachio Crusted Salmon

This elegant yet easy salmon dish packs a punch with a crunchy, nutty crust that’s sure to impress—no fancy techniques required!

Ingredients:

• 4 salmon fillets (about 6 oz each)
• ½ cup shelled pistachios, finely chopped
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix ½ cup chopped pistachios, 2 tbsp honey, 1 tbsp Dijon mustard, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until sticky.
3. Place salmon fillets on the baking sheet, skin-side down. Brush each with 1 tbsp olive oil and 1 tbsp lemon juice.
4. Divide the pistachio mixture evenly over the fillets, pressing gently to adhere.
5. Bake for 12–15 minutes until the crust is golden and the salmon flakes easily with a fork.

The honey-Dijon glaze caramelizes the pistachios into a sweet-savory crust, while keeping the salmon perfectly tender. Tip: For extra crunch, lightly toast the pistachios before chopping!

Pistachio and Rosewater Baklava

This fragrant, flaky baklava is a showstopper with its nutty crunch and delicate floral sweetness—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (16 oz) package phyllo dough, thawed
• 2 cups shelled pistachios, finely chopped
• 1 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1 tbsp rosewater

Instructions:

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. Mix chopped pistachios, 1 tsp cinnamon, and 1/4 tsp cardamom in a bowl.
3. Layer 8 sheets of phyllo in the dish, brushing each with melted butter. Sprinkle 1/3 of the pistachio mixture evenly over the top.
4. Repeat layering phyllo (6 sheets at a time) and pistachios twice more, ending with 8 buttered phyllo sheets on top.
5. Score the baklava into diamonds with a sharp knife. Bake for 45 minutes until golden and crisp.
6. Meanwhile, simmer 1 cup sugar, 1/2 cup water, and 1/4 cup honey for 10 minutes until slightly thickened. Stir in 1 tbsp rosewater.
7. Pour hot syrup over baked baklava. Let cool completely before serving.

The rosewater adds a perfumed elegance to the classic baklava, while the pistachios keep it rich and earthy.

Tip: For clean cuts, chill the baked baklava 30 minutes before adding syrup.

Creamy Pistachio Pasta

This luxuriously creamy pasta gets its rich flavor from blended pistachios, garlic, and a touch of lemon for brightness—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 12 oz dried fettuccine (or pasta of choice)
• 1 cup shelled unsalted pistachios, plus 2 tbsp chopped (for garnish)
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Cook the pasta: Boil fettuccine in salted water until al dente (about 9 minutes). Reserve 1/4 cup pasta water, then drain.
2. Toast the pistachios: In a dry skillet over medium heat, toast 1 cup pistachios for 3–4 minutes until fragrant. Let cool slightly, then blend into a coarse paste.
3. Make the sauce: In the same skillet, melt butter over medium-low. Add garlic and cook for 1 minute until soft. Stir in pistachio paste, heavy cream, Parmesan, lemon juice, salt, and black pepper. Simmer for 2 minutes until slightly thickened.
4. Combine: Toss cooked pasta with the sauce, adding reserved pasta water 1 tbsp at a time until creamy. Garnish with chopped pistachios.

The magic here? Blending toasted pistachios creates a velvety sauce with a nutty depth that’s way more exciting than your average Alfredo.

Tip: For extra freshness, stir in a handful of baby arugula just before serving.

Pistachio and White Chocolate Cookies

These pistachio and white chocolate cookies are buttery, slightly chewy, and packed with nutty crunch—perfect for gifting (or keeping all to yourself).

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shelled pistachios, roughly chopped
• 1 cup white chocolate chips

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy (2–3 minutes). Add 2 eggs and 1 tsp vanilla; mix until smooth.
3. Whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually stir into the wet ingredients until just combined.
4. Fold in 1 cup chopped pistachios and 1 cup white chocolate chips.
5. Drop 2-tbsp scoops of dough onto sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
6. Let cool on sheets for 5 minutes, then transfer to a rack.

The salty pistachios balance the sweet white chocolate beautifully, and that crisp-edge-chewy-center combo is downright addictive.

Tip: Toast the pistachios lightly for extra depth—just spread on a tray and bake at 350°F for 5 minutes before chopping.

Pistachio Ice Cream

This creamy, nutty pistachio ice cream is a dreamy homemade treat—no fancy equipment required, just a blender and a freezer!

Ingredients:

• 1 cup shelled unsalted pistachios, plus 2 tbsp chopped for garnish
• 1 (14 oz) can sweetened condensed milk
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt

Instructions:

1. In a blender, pulse 1 cup pistachios until finely ground. Add sweetened condensed milk, whole milk, heavy cream, vanilla extract, almond extract, and salt. Blend until smooth, about 1 minute.
2. Pour the mixture into a loaf pan or freezer-safe container. Sprinkle the top with 2 tbsp chopped pistachios.
3. Freeze for at least 6 hours, or until firm. Let sit at room temperature for 5 minutes before scooping.

The almond extract deepens the pistachio flavor, making it taste like the fanciest gelato—without the churn! Tip: For extra richness, toast the pistachios in a dry skillet for 2–3 minutes before blending.

Pistachio and Orange Cake

This pistachio and orange cake is a sunny, nutty delight—moist, fragrant, and just sweet enough to feel like a treat without being overwhelming.

• 1 cup shelled unsalted pistachios, plus 2 tbsp for garnish
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• Zest and juice of 1 large orange (about 1/4 cup juice)
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Pulse 1 cup pistachios in a food processor until finely ground (but stop before it turns to paste).
3. In a bowl, whisk together the ground pistachios, flour, baking powder, and salt.
4. In a separate bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then mix in the milk, orange zest, orange juice, and vanilla.
5. Fold the dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
6. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Once cooled, sprinkle with remaining 2 tbsp chopped pistachios for crunch.

The bright citrus and earthy pistachios play off each other beautifully, while the tender crumb stays surprisingly light. Tip: For extra flair, drizzle with a simple orange glaze (1/2 cup powdered sugar + 1 tbsp orange juice) before serving.

Pistachio Crusted Chicken

This elegant yet easy pistachio-crusted chicken turns a simple weeknight dinner into something special—crunchy, nutty, and packed with flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix the chopped pistachios, panko, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
3. Dip each chicken breast into the beaten egg, then press firmly into the pistachio mixture to coat both sides. Place on the prepared baking sheet.
4. Drizzle olive oil evenly over the chicken. Bake for 20–25 minutes until the crust is golden and the internal temperature reaches 165°F.

The pistachios add a buttery crunch that pairs perfectly with the smoky paprika—no fancy sauces needed!

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely to avoid burning).

Pistachio and Cardamom Rice Pudding

This creamy Pistachio and Cardamom Rice Pudding is a dreamy dessert with warm spice and nutty crunch—comfort food at its finest.

• 1/2 cup basmati rice (rinsed)
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 1/4 cup shelled pistachios (chopped, plus extra for garnish)
• 1 tsp vanilla extract

1. In a medium saucepan, combine the rinsed basmati rice, whole milk, 1/3 cup granulated sugar, 1/2 tsp ground cardamom, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Reduce heat to low and simmer uncovered for 45–50 minutes, stirring occasionally, until the rice is tender and the mixture thickens to a porridge-like consistency.
3. Stir in 1/4 cup chopped pistachios and 1 tsp vanilla extract. Cook for 2 more minutes, then remove from heat.
4. Let cool slightly before serving warm, or chill for 2 hours for a firmer texture. Garnish with extra chopped pistachios.

The floral cardamom and buttery pistachios turn simple rice pudding into something elegantly fragrant—perfect for impressing guests or treating yourself.

Tip: For extra richness, swap 1 cup of milk with heavy cream or stir in a tablespoon of rosewater along with the vanilla.

Pistachio and Apricot Energy Balls

These no-bake energy balls are the perfect sweet-and-salty snack, packed with chewy apricots and crunchy pistachios for a boost anytime.

Ingredients:

• 1 cup pitted Medjool dates, soaked in warm water for 10 minutes and drained
• 1/2 cup dried apricots, chopped
• 1/2 cup shelled unsalted pistachios, plus 2 tbsp finely chopped for rolling
• 1/4 cup old-fashioned rolled oats
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a food processor, blend the dates, apricots, 1/2 cup pistachios, oats, honey, vanilla extract, and salt until a sticky dough forms (about 1–2 minutes).
2. Scoop 1-tbsp portions and roll into balls. Roll each in the remaining chopped pistachios to coat.
3. Refrigerate for 30 minutes to firm up before serving.

The contrast of earthy pistachios and bright apricots makes these irresistible—plus, they hold their shape perfectly for on-the-go snacking.

Tip: For a smoother texture, pulse the pistachios into a fine powder before mixing.

Pistachio and Dark Chocolate Truffles

These rich, nutty truffles are an elegant treat—perfect for gifting or indulging with a cup of coffee.

Ingredients:

• 1 cup heavy cream
• 10 oz high-quality dark chocolate (70% cacao), finely chopped
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup shelled pistachios, finely chopped (plus extra for rolling)

Instructions:

1. In a small saucepan, heat the heavy cream over medium-low until just simmering (do not boil).
2. Place the dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let sit for 1 minute, then stir until smooth.
3. Whisk in the butter, vanilla extract, and salt until fully combined. Fold in the 1/2 cup pistachios.
4. Cover the bowl and refrigerate for 2 hours, or until firm enough to scoop.
5. Using a teaspoon, portion the mixture, roll into 1-inch balls, then coat in the reserved chopped pistachios. Chill for 30 minutes before serving.

The crunch of pistachios against the velvety chocolate ganache makes these truffles irresistibly textural.

Tip: For cleaner rolling, lightly oil your hands or wear food-safe gloves.

Pistachio and Herb Pesto

This vibrant pesto swaps pine nuts for buttery pistachios, adding a subtle sweetness that pairs perfectly with fresh herbs and garlic.

Ingredients:

• 1 cup shelled unsalted pistachios
• 2 cups packed fresh basil leaves
• 1/2 cup fresh parsley leaves
• 2 cloves garlic, peeled
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp lemon juice

Instructions:

1. Toast pistachios in a dry skillet over medium heat for 3-4 minutes, shaking often, until fragrant. Let cool slightly.
2. In a food processor, combine pistachios, basil, parsley, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until coarsely chopped.
3. With the processor running, slowly drizzle in olive oil until smooth. Scrape down sides, then add 1 tbsp lemon juice and pulse to combine.
4. Taste and adjust seasoning if needed (it should be bright, nutty, and herbaceous).

The pistachios give this pesto an irresistible creamy texture, while the lemon keeps it fresh—perfect for tossing with pasta or slathering on grilled chicken.

Tip: Freeze leftovers in ice cube trays for instant flavor boosts in soups or scrambled eggs!

Pistachio and Lemon Tart

This bright, nutty tart is a showstopper with its creamy lemon filling and buttery pistachio crust—perfect for impressing guests or treating yourself!

Ingredients

• For the crust: 1 1/2 cups shelled pistachios, 1/4 cup granulated sugar, 1/4 tsp salt, 6 tbsp melted unsalted butter
• For the filling: 3/4 cup fresh lemon juice (about 4 lemons), 1 tbsp lemon zest, 1 cup granulated sugar, 4 large eggs, 1/2 cup heavy cream, pinch of salt
• For garnish: 1/4 cup chopped pistachios, 1 tbsp powdered sugar

Instructions

1. Make the crust: Pulse pistachios, 1/4 cup sugar, and 1/4 tsp salt in a food processor until finely ground. Add melted butter; pulse until crumbly. Press firmly into a 9-inch tart pan. Chill 15 minutes, then bake at 350°F for 12 minutes until lightly golden. Cool slightly.
2. Make the filling: Whisk lemon juice, zest, 1 cup sugar, eggs, heavy cream, and a pinch of salt until smooth. Pour into the warm crust.
3. Bake at 325°F for 25–30 minutes until the filling is set but slightly jiggly in the center. Cool completely, then chill for 2 hours.
4. Garnish with chopped pistachios and a dusting of powdered sugar before serving.

The contrast of the crisp pistachio crust with the tangy-smooth lemon filling is downright irresistible—every bite feels like a little celebration.

Tip: For extra elegance, drizzle with white chocolate or serve with whipped cream and fresh berries.

Pistachio and Honey Granola

This crunchy, nutty granola is a breakfast game-changer—packed with toasty oats, rich pistachios, and just the right amount of honey sweetness.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup shelled pistachios, roughly chopped
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats and chopped pistachios.
3. In a small saucepan, warm the honey, coconut oil, vanilla extract, cinnamon, and salt over low heat, stirring until fully blended (about 1 minute). Pour over the oat mixture and toss to coat evenly.
4. Spread the mixture onto the prepared baking sheet in an even layer. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
5. Let cool completely (it’ll crisp up as it sits) before breaking into clusters.

The pistachios add a buttery depth that pairs perfectly with the floral honey—this granola stays extra-crisp for days, making it ideal for meal prep.

Tip: For extra texture, stir in dried apricots or dark chocolate chips after baking!

Pistachio and Coconut Macaroons

These chewy, nutty macaroons are a delightful twist on the classic—packed with toasted coconut and crunchy pistachios for a treat that’s as pretty as it is delicious.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/2 cup shelled pistachios, finely chopped
• 2/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 3 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, chopped pistachios, 2/3 cup granulated sugar, 1/4 cup flour, and 1/4 tsp salt until combined.
3. Gently fold in the egg whites and 1 tsp vanilla extract until the mixture holds together when pressed (it should be sticky but not wet).
4. Scoop 1-tbsp portions onto the baking sheet, spacing them 1 inch apart. Press lightly to shape into mounds.
5. Bake for 20–22 minutes, rotating the tray halfway, until the edges are golden and the tops are lightly crisp.
6. Let cool on the tray for 5 minutes before transferring to a wire rack.

The pistachios add a buttery crunch that pairs perfectly with the coconut’s toasty sweetness—these macaroons are irresistible straight from the oven or packed for picnics.

Tip: For extra flair, drizzle cooled macaroons with melted dark chocolate and sprinkle with crushed pistachios.

Pistachio and Raspberry Muffins

These tender, nutty muffins are studded with juicy raspberries for a sweet-tart contrast that’ll make them your new breakfast favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely chopped
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup whole milk
• ¼ cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen, unthawed)

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup pistachios, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, beat 1 egg, then stir in ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined (a few lumps are okay). Gently fold in 1 cup raspberries.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until tops spring back when pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The pistachios add a subtle crunch, while the raspberries burst with brightness in every bite—perfect for lazy weekend brunches.

Tip: For extra nuttiness, sprinkle muffin tops with crushed pistachios before baking.

Pistachio and Date Smoothie

This creamy, naturally sweet smoothie tastes like dessert but is packed with protein and fiber—perfect for a quick breakfast or afternoon pick-me-up.

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt
• 2 Medjool dates, pitted
• 2 tbsp shelled pistachios, plus extra for garnish
• 1 tbsp honey (optional, for extra sweetness)
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 cup ice cubes

Instructions:

1. In a blender, combine almond milk, Greek yogurt, dates, pistachios, honey (if using), vanilla extract, and cinnamon.
2. Blend on high until smooth, about 30 seconds. Add ice and blend again until thick and frothy, 15–20 seconds more.
3. Pour into a glass and top with crushed pistachios for crunch.

The blend of toasty pistachios and caramel-like dates makes this smoothie taste indulgent, while the yogurt keeps it satisfyingly creamy.

Tip: For a vegan version, swap Greek yogurt for coconut yogurt and omit the honey.

Pistachio and Saffron Pilaf

This fragrant, golden-hued pilaf is a showstopper with its nutty crunch and floral saffron aroma—perfect for elevating weeknight dinners or impressing guests.

Ingredients:

• 1 ½ cups basmati rice, rinsed
• 3 cups low-sodium chicken or vegetable broth
• 1 large yellow onion, thinly sliced
• ¼ cup shelled pistachios, roughly chopped
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ tsp saffron threads, lightly crushed
• 1 tsp ground cumin
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp golden raisins (optional)

Instructions:

1. In a small bowl, steep the saffron threads in 2 tbsp warm water for 10 minutes.
2. Melt butter with olive oil in a deep skillet over medium heat. Add the onion and cook for 8 minutes, stirring occasionally, until softened and lightly caramelized.
3. Stir in the rice, cumin, salt, and black pepper, coating the grains evenly. Toast for 2 minutes until fragrant.
4. Pour in the broth and saffron water (with threads), scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Remove from heat (keep covered) and let steam for 5 minutes. Fluff with a fork, then gently fold in pistachios and golden raisins (if using).

The magic here? Toasting the rice unlocks its nuttiness, while saffron infuses every bite with a subtle luxury. Serve with grilled meats or roasted veggies for a meal that feels special.

Tip: For extra flair, garnish with a sprinkle of edible rose petals or a drizzle of pomegranate molasses.

Pistachio and Vanilla Cheesecake

This dreamy cheesecake blends nutty pistachio and sweet vanilla into a creamy, no-bake delight—perfect for impressing guests without turning on the oven.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup shelled pistachios, finely ground
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup pistachio butter (or 3/4 cup shelled pistachios blended with 2 tbsp neutral oil until smooth)
• 1 cup heavy cream, chilled
• Chopped pistachios and whipped cream, for garnish

Instructions

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 1/3 cup ground pistachios, 1/4 cup granulated sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan and chill for 15 minutes.
2. Whip the filling: Beat softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract until smooth. Fold in 1/2 cup pistachio butter.
3. Fold in cream: In a separate bowl, whip 1 cup heavy cream to stiff peaks. Gently fold into the cream cheese mixture until no streaks remain.
4. Assemble: Spread filling over the crust, smoothing the top. Chill for at least 4 hours (or overnight).
5. Serve: Garnish with chopped pistachios and whipped cream before slicing.

The pistachio butter adds a rich, earthy depth to the classic vanilla cheesecake, while the no-bake method keeps it effortlessly cool and creamy.

Tip: For extra crunch, toast the pistachios for the crust in a dry skillet over medium heat for 3 minutes before grinding.

Conclusion

With so many irresistible ways to enjoy pistachios—from creamy pesto to decadent desserts—this roundup is your go-to for nutty inspiration! We hope you found a new favorite (or two). Give these recipes a try, then let us know which ones you loved in the comments. Don’t forget to share the pistachio love by pinning this article for later—happy cooking!