Pistachios Aren’t Just For Dubai Chocolate. These Recipes Prove It

In the public consciousness, pistachios have been hijacked. Co-opted. Kidnapped…by Dubai chocolate. When we discussed reaching peak pistachio a few weeks ago, a big reason for that is that we simply can’t move for combinations of pistachio cream, chocolate, and kataifi, which may be delicious, but which are absolutely EVERYWHERE (and have been for well over a year now). Dubai chocolate is delicious; I stand by that, but it’s caused pistachio burnout. Well, that and all those truffles and lattes.

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You know what, though? It’s time to check back in with this nut’s versatility. These recipes show what can be done with pistachios – and while they may not always be the star attraction, they may just reignite your love for them. 

Chicken With Dates, Caramelized Lemon, And Pistachios

This Alison Roman recipe, which comes via BBC Good Food, is an exercise in balancing flavors. Here, the pistachios stud the garlic lettuce in the dish, giving it a warm, toasty nuttiness and a slightly soft crunch that contrasts wonderfully with the vegetable. The earthy pistachio flavors also contrast excellently with the chicken and dates, while the caramelized lemon infuses it all with warm citrus. It’s one to savor. 

Pistachio Spritz

Now we’re talking. A pistachio spritz may only use crushed pistachios as a garnish, but the effect they provide to the other ingredients is pretty delicious. Here, the pistachios provide a nuttiness that balances out the elderflower’s floral, sweet nature and the prosecco’s dryness. The mint, meanwhile, plays well with the inherent flavor profile of the pistachios, accentuating them without drowning them out. 

Tagiolini With Pistachio Pesto

From La Cucina Italiana to your own kitchen. Nuts are a key component in pesto, and while walnuts and/or pine nuts are arguably most common, pistachios shouldn’t be discounted. Not only do they contribute to the jade green tones of a classic pesto, but they also give a slightly grassier nuttiness than you’d get from some of the other options. La Cucina Italiana’s pesto opts for an interesting combination of orange juice and Grana Padano, with no basil in sight – and while this might sound strange, it has a serious amount of zippiness to it. 

Pistachio Samsas

Nadiya Hussain’s recipe for sweet samsas (or samosas) will show you that no, you’re not tired of combining pistachios with crispy pastry after all! These samsas veer left of chocolate-pistachio combos, and instead pair the nuts with the flavors of cinnamon, orange, and sweet potato (which works, trust us). Pistachios serve as a garnish here, but their flavor is integral to the samsas’ success.