Healthy Pistachio Recipes

Nutritional yeast mimics the flavor of cheese, lending a pizza-like flavor to these playful spiced pistachios.

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chiles. For an extra-nutty flavor, puree an additional 1/4 cup shelled pistachios with 1/4 cup water and serve the soup with a dollop of this pistachio puree on top.

Adding matcha, a powdered green tea with a grassy flavor, balances the sweetness of these little tea cakes and adds gorgeous color too. You can add more matcha to the glaze for a festive green tint or sprinkle some on top. Alternatively, use dehydrated raspberry powder for a pink hue.

This centerpiece-worthy salad calls for buying up the most colorful roots in the produce section. We like using a rainbow of beets and carrots for the most stunning presentation.

The mix-ins in these homemade granola bars are inspired by ingredients commonly used in Middle Eastern cooking--dates, hazelnuts, pistachios, tahini and cardamom. But feel free to vary the dried fruit, nuts, seeds and/or spices to your preference. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.

Bright golden beets contrast with the red quinoa for a colorful salad full of texture and flavor. Chopped pistachios add crunch while feta brings saltiness to this stunning salad.

Burfi is an Indian sweet treat often served and gifted during Diwali and other festivals--or whenever one has a craving. Usually made with either condensed milk or ghee (or both), it's a decadent sweet that's not quite a cookie, not quite a candy, but something in between. It's often described as a kind of fudge. Throughout South Asia and the diaspora, different families have their own unique ways of making it, and that's the beauty: from the size and shape to the toppings and mix-in spices, everything can be customized. Even chocolate burfi is a thing! This version uses nonfat dry milk powder, almond flour and less sugar than most other burfi recipes for sweet satisfaction that's just a bit lighter, so you can feel good about serving up seconds.

Using frozen cubed butternut squash helps this side dish come together in a flash—no peeling, roasting or steaming required!

A hit of lime zest and crunchy salt flakes on ripe watermelon is an addictive, salty-sweet way to enjoy a refreshing and hydrating snack. Pair it with a few pistachios for a protein boost.

Ginger and rhubarb team up in this easy rhubarb crisp recipe. Almond flour and chopped pistachios add some nuttiness to the topping and also make this crisp gluten-free.

Baklava is a delicious, flaky dessert that is well worth the time to make. This recipe makes a big batch, but the two-bite pieces freeze like a dream.

Drizzle melted dark chocolate onto sliced kiwis and sprinkle with pistachio nuts for a fast healthy dessert or snack that satisfies your sweet, salty cravings.

Learn how to make rice pudding with this recipe, which features a pistachio and cinnamon topping.

The high melting point of briny halloumi cheese keeps it firm even when you cook it until crispy at high heat. It's a good choice for combining with nuts and breadcrumbs for the crunchy topping on this fish. Since your oven is already on, make some roasted potatoes to serve alongside.

Red pepper jelly is the key ingredient in this piquant yet sweet salad dressing. If you prefer more heat, add a pinch of cayenne pepper.

Bitter escarole is an important part of the greens lineup at Colorado chef-farmer Eric Skokan's Black Cat Organic Farm in the winter, particularly when it comes to seasonal salads. Sturdy and crisp, it holds its own alongside a drizzle of garlicky dressing, juicy pomegranate arils and crunchy pistachios.

Slices of blood orange are topped with rose water and pistachios in this simple, colorful dish.

For a quick and easy sweet treat, try these cardamom-orange rolls. Ready in just 35 minutes, these rolls are perfect for brunch or with tea.

This delicata squash soup is creamy and rich in flavor. The pop of pesto brightens the dish and the pistachios add nuttiness and crunch. It's the perfect starter soup for a warming fall dinner.

Pistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.

Traditional French rillettes are made by slowly cooking pork or duck in its own fat to make a spread. This recipe takes inspiration from that technique to make a plant-based version with carrots. Serve with crackers or bread.