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Pistachios aren't just for snacking — their sweet, buttery flavour and gorgeous green colour make them a brilliant ingredient in everything from ice cream to salads. Here are simple, crowd-pleasing ways to use them. For all of these, start with quality nuts — our fresh pistachio kernels are ideal because they're ready to use straight from the pack.
The single most useful thing you can make. Pistachio paste goes into ice cream, cakes, croissants and spreads.
You'll need: 200g raw or lightly roasted pistachio kernels, 1 tbsp neutral oil, pinch of salt (optional), 1–2 tsp sugar or honey (optional).
Method: Blitz the pistachios in a food processor for 5–8 minutes, scraping down the sides, until they release their oils and turn into a smooth paste. Add the oil to loosen, and salt or sweetener to taste. Store in a jar in the fridge for up to 2 weeks.
Blitz pistachios, oats, dates and dried cranberries, press into a tin, chill and slice. A perfect grab-and-go breakfast or desk snack.
Press chopped pistachios and a little mustard onto salmon fillets and bake. The nuts turn into a crunchy, golden crust — an easy midweek dinner that looks impressive.
Toss chopped pistachios through couscous or bulgur wheat with feta, pomegranate and herbs. Colour, crunch and protein in one bowl.
Fold chopped pistachios into a simple lemon loaf batter with a pinch of cardamom. A cheerful cake for afternoon tea.
Melt dark chocolate, spread thin, scatter with chopped pistachios and sea salt, then chill and snap. A 15-minute edible gift.
Swap pine nuts for pistachios in classic pesto for a sweeter, richer sauce — brilliant on pasta or roasted veg.
The easiest of all: chopped pistachios over yoghurt, porridge or overnight oats for instant crunch and protein.
Add chopped pistachios to a soft cookie dough for a nutty, chewy bake — great for lunchboxes.
Swirl a few spoonfuls of your homemade pistachio paste through softened vanilla ice cream, then re-freeze. Effortless and luxurious.
Every recipe here starts with good pistachios. Stock up on fresh pistachios and kernels — resealable 100g–1kg packs, delivered across the UK. Want to know more first? Read our complete pistachio guide.
How do you make pistachio paste? Blitz 200g pistachio kernels with a little oil (and optional salt or sweetener) for 5–8 minutes until smooth. Keeps 2 weeks in the fridge.
What can I make with pistachios? Everything from pistachio paste, ice cream and cakes to salads, pesto and crusted fish.
Should I use raw or roasted pistachios for baking? Raw kernels are best for baking so you control the seasoning.
