57 pistachio nut recipes

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Syros Island nougat is a traditional Greek confection of whipped egg whites, honey, and sugar syrup folded with toasted pistachios. Chewy, fragrant, and wrapped in wax paper like a gift from a Mediterranean candy shop.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Silky Middle Eastern milk pudding with slivered almonds, cardamom, and saffron. Elegant chilled dessert (firnee) garnished with bright green pistachios.

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Award-winning almond shortbread cookies with a buttery dent filled with homemade butterscotch frosting and topped with chopped pistachios. A 1986 classic.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.