Posted on September 29, 2025 at 6:22 p.m.
Pistachios in all recipes – © FCAFOTODIGITAL/ISTOCK
She is the star of social networks and named “green gold”: I named the pistachio. To taste it other than as aperitif, here are 3 recipes as original as comforting with this very gourmet dry fruit.
A undisputed star of social networks – which even dedicated a space to it, the Pistacchio Tok – the pistachio is in the spotlight in this school year 2025. And what could be better to celebrate it than to offer you 3 recipes, to taste it from entry to dessert?
Why do we like pistachio?
Table of Contents
More than a dry fruit to dissect the aperitif The pistachio caused a sensation in many recipes, salted as sweet. Impossible to miss this green nugget, so much so that since the trend of the “Dubai Chocolat”, its course explodes.
On the nutrition side, we appreciate it for its protein intake, it is a source of Omega 3 and Omega 6, rich in fiber and vitamin B9 in particular, and helps to fix iron.
From a taste point of view, we love it for its versatility. Used raw (it is more intense green), especially puree, it gives off an intense, almost wooded flavor. The one that is most often found is its dried version, with or without its skin (which turns from red beige). She has a certain bitterness, but she is offset when she is rolled up, we then find her a fruity taste. In its grilled version, it reveals a different bouquet, it becomes less bitter, more tender with a taste close to hazelnut and much more greedy.
As a starter (or as an aperitif), the pistachio in a spread
On Instagram, the creator of content Ilyes Bachi (alias Cookwithbash) shares his recipes inspired by his trips. Recently, he developed a “DIP” for the aperitif, composed of pistachio and feta, whose recipe here is:
Do roasting (slightly, otherwise you will lose a little taste, and especially full of nutrients) 125 g of runded pistachios. Mix them finely (ten minutes), until you get a creamy paste.
In the blender, add aromatic herbs (here a few sheets of washed mint), 200 g of feta cut in large pieces and a clove of garlic passed to the Ail press, mix. Finally, add 2 tablespoons of Greek yogurt and a little lemon juice. Depending on the tastes, salt (beware, lots of feta recipes are already salty), zest half an organic half-citron or add a few sequins of Espelette pepper. For the service, arrange the spread in a hollow plate, crush a few pistachios that you add on top, enhance a drizzle of olive oil and 2 or 3 mint leaves.
Dip your mugs, spread this preparation on toast or use it as a base on sandwiches that you can decorate with cherry cherry tomatoes (or dried tomatoes depending on the season).
On the dish: Breeding and pistachio slippers, “comfort food” par excellence
For the dish, the Italians did not wait for us to use the pistachio in salted version. The “pestacchio pesto” replaces pine nuts in the classic recipe, with pistachios, to combine basil and this dry fruit for 100 % green and gourmet sauce. Here, no pasta, it would be too simple. Instead, we are preparing slippers in Brie and Pistachio, developed by the Texan content designer Deimante Dabravolskis (@dliciouslyinspired on Tik Tok).
To create her slippers, she uses won tone paste leaves, these Chinese ravioli often stuffed with meat. If you don’t find it ready from your home, you can replace them with filo or even brick sheets for an even lighter result.
Cut your brie into pieces and place it on your squares cut into squares. Add crushed dry honey and pistachios (or roasted). Fold the won tons. Then pass them to the air-brittle or in the pan with a little neutral oil, a few minutes on each face so that the cheese melts slightly and that the dreamer. You can also put them in the traditional oven (in a dish and not on the gate, to prevent cheese flowing everywhere).
You can be used with a little onion or fig compote.
@dliciouslyinspired Honey Pistachio Brie Bites! Get the full recipe by clicking the link in my bio! #fallrecipes #fallappetizers ♬ original sound – Deimante Dabravolskis
For dessert, the pistachio is combined with a seasonal fruit
A good meal necessarily ends with a dessert. To honor the pistachio, we prepare a cake that marries it with a seasonal fruit: the fig. Elena’s recipe (aka yagafarova_elena on Instagram) offers a hyper soft version of the pistachio fig cake, which here is in translated version and adapted to French measures:
Mix 100 g of softened butter with 100 g of white sugar until bleaching. Add 2 eggs, mix before pouring 110 g of Greek yogurt. Then add the rest of the dry ingredients, namely 1 sachet of baking powder, 70 g of wheat flour, 120 g of powdered pistachios, and 1 pinch of salt. Mix until you get a smooth consistency, without lump. Pour the preparation into a round mold, lined with baking paper (Elena uses a 23 cm diameter mold).
Wash then cut the figs in half, in length, position them on the top of the cake, cover the cake with a piece of baking paper and bake at 180 ° C for 40 to 45 minutes. After 25 minutes, remove the baking paper.
Serve the lukewarm cake, with a tablespoon of whipped cream or a little mascarpone, sprinkle with crushed pistachios (if possible, raw pistachios).
