18 Ways to Make Better Use of Pistachios

Make sure the cutlets are no more than a half-inch thick so they’ll cook quickly.

Inspired by the classic Greek dessert baklava, this just-sweet-enough granola also makes a filling, protein- and fiber-rich afternoon snack.

The beauty of this quick-fix topping is its versatility. The simple, balanced flavors will perk up any savory dish, from grilled chicken to roasted fish—but it’s subtle enough to help more delicate foods shine, like freshly shucked raw oysters. Mix it into softened unsalted butter for a fresh take on compound butter.

Here we use a slightly unconventional method for cooking the pasta that takes a little longer than simply boiling it, but the results are well worth the extra time. First, it’s broken into small pieces and toasted in a skillet to give it a rich, nutty flavor. Then, it’s cooked by adding little bits of warm chicken stock at a time—risotto-style—until the pasta is fully tender and super creamy (without adding any cream.) When cooked for 6 minutes, the eggs have a jammy yolk that’s just right for combining with the pasta to create an extra-rich sauce.

Forget the syrupy-sweet doorstopper of fruitcakes past and try this savory version instead. Add to a cheese board for spreading creamier cheeses, toast and top with salted butter for a snack, or enjoy on its own with a glass of wine. If you don't have cream sherry, add 2 teaspoons brown sugar to dry sherry before pouring over the fig mixture. You'll find pitted Castelvetrano olives at the olive bar of most specialty grocery stores.

A simple crust of toasted pistachios takes salmon from everyday delicious to special enough for guests. For even cooking, look for a fillet that is about the same thickness throughout, or ask at the fish counter to trim off the tail end. While the salmon roasts, you can whisk together the Dijon mustard vinaigrette and add the salad ingredients to the bowl. If you like slightly wilted salad, toss it with the dressing while the salmon finishes so it has time to wilt a bit. For a more crisp salad, toss with the dressing at the table. Serve with rice pilaf or farro.

Eat more produce; you'll feel better. We stick to in-season root vegetables and spruce them up with plenty of fresh dill.

This bright and light salad is an easy way to make more veggie-based dishes in your Instant Pot. The rich and creamy burrata cheese balances out the sweet and earthy beets. Combining the shallots with acidic vinegar draws out the subtle onion flavor, infusing the pistachio dressing with hints of sweetness. If you can't find beet microgreens at your grocery store, you can substitute another variety of microgreens or baby arugula.

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.

These whole grain muffins combine rhubarb's signature tartness with the sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go. 

The key to the dish's dramatic puff comes from oven spring—the jolt of steam and heat the batter gets when it's poured into the sizzling-hot pan and then goes straight into a cranked-up oven. Make the strawberry mixture first so the fruit has time to macerate and get even juicier.

Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut.

Bring a punch of protein to your morning oats with a dollop of Greek yogurt and chopped pistachios. Dried figs and a drizzle of honey add a touch of sweetness.
 

Dried cranberries, pistachios, orange rind, and fresh orange juice, give our Browned Butter Whole-Wheat Muffin batter a shot of citrus flavor to brighten the morning.

Toss together this salad variation in a tasty 10-minute snap; you won't be disappointed.

Use this pesto on everything from pineapple to grilled fish.

This homemade granola is miles ahead of anything you could buy off the shelf. Tahini and cardamom are the wildcard ingredients here, adding savory depth to balance out the sweetness of the maple syrup. With each successive stir, the tahini mixture fully coats the oats and works its way into the nooks and crannies of the walnuts, creating ultra toasty, delightfully sweet nuggets of crunchy goodness. Packed with heart-healthy fats and fiber, this granola is great stirred into yogurt with fresh berries or simply enjoyed plain by the handful.