Pistachio has set out on a new wave of conquest in recent years, and the world has gone crazy for it. Its emerald green color and nutty aroma turn even the simplest desserts into a true luxury experience. In my childhood I both liked and didn’t like pistachio. There were times when I adored it, but most of the time I couldn’t even look at it. Then I grew up. Today I love pistachio and the desserts made with it or with pistachio butter. I go crazy for it just like the whole world. Pistachio is not just good, you can actually use it in lots of different ways. It has this special flavor that fits with chocolate, with vanilla, and even with fruits like raspberry or lemon. But taste is not the only thing. Pistachio is full of vitamins and minerals, like vitamin B6 and magnesium. It also has protein and fiber. So if you start your day with a pistachio cookie, it gives you some energy and your calf is less likely to cram So here are 22 desserts, which one would you bite into?
Click the title to see these pistachio-packed recipes!
19. Salted Double Chocolate Pistachio Butter Cookies
What makes this recipe special is the incredible combination of rich double chocolate with creamy pistachio butter (2/3 cup), creating intensely flavored cookies topped with flaky sea salt. The technique involves creaming pistachio butter with regular butter before incorporating both milk and dark chocolate chunks for maximum chocolate impact. This recipe taught me that pistachio butter creates the perfect nutty backdrop for chocolate, and the final sprinkle of sea salt elevates these cookies from delicious to absolutely irresistible.
18. Pistachio Butter Cookies with Orange and Cardamom
This cookie is simple but feels fancy at the same time. There’s half a cup of pistachio butter in it, plus some ground pistachios, so it really leans into that nutty taste and the green color shows up naturally. What I like is the orange and cardamom in there. The orange makes it fresh, the cardamom gives it this warm almost floral thing. It honestly reminds me of Christmas, so I’d probably just save the recipe with my holiday cookie notes.
17. Pistachio Pancakes with Pistachio Butter
Jessica does these pancakes with pistachios in the batter and then again on top as pistachio butter. So it’s basically pistachio overload. The first time I tried them I didn’t even bother with syrup, just the nutty butter melting over the stack. They’ve kind of turned into my lazy Sunday breakfast because they feel comforting but still a bit special.
16. Pistachio Pancakes with Pistachio Butter
This nutritionally-focused approach emphasizes pistachios’ protein content and heart-healthy fats while delivering fantastic flavor using plenty of ground nuts in the batter plus pistachio butter. The technique focuses on incorporating pistachio butter smoothly into pancake batter while maintaining proper consistency and highlighting the health benefits. What sets this apart is how it makes indulgent breakfast feel nutritious while showcasing pistachio butter as both a cooking ingredient and topping.
15. Pistachio Butter Chocolate Bars
These no-bake chocolate bars use about 145 grams of pistachio butter mixed with coconut oil, maple syrup, and whole pistachios. They set into soft fudgy bars with bits of crunch, then get dipped in dark chocolate. The first time I made them I kept eating the edges while the chocolate was still warm. They’re rich, sweet enough, and somehow still feel a little healthy, which makes them easy to keep around.
14. Pistachio Butter Cookies
These cookies have that soft, melt-in-your-mouth thing going on but still a little chew, thanks to the mix of pistachio butter with the usual cookie stuff. There are pistachios in the dough and more on top, so every bite hits you with that nutty flavor. I actually found this recipe when I was hunting for cookies where pistachio butter is the main thing, not just a background note.
13. High-Protein Pistachio Smoothie
This smoothie is creamy and full of protein, with pistachio butter as the main flavor. It blends together a spoonful of pistachio butter, frozen banana, vanilla protein powder, and almond milk, then gets a few chopped pistachios stirred in for texture. I like it because it tastes more like dessert than a shake, and a lot of mornings I’ll have this instead of my usual protein drink. The pistachio butter gives it that nutty flavor and the green color, but it also keeps me full for hours.
12. Pistachio Butter Cookies
These start with a simple butter cookie but get a serious upgrade from pistachio cream, the kind you’d see in Italian markets. The key is using good pistachio cream, especially the Sicilian kind, because the flavor is so much stronger. I didn’t really believe it mattered until I tried it myself, but the imported cream honestly makes the cookies taste and even feel different from the ones I made with homemade filling.
11. White Chocolate Pistachio Butter Cookies
These cookies use homemade pistachio butter with white chocolate chunks, and the mix just works. The colors look great together too, that pale green and white. The recipe shows how to make the pistachio butter first, then add it into the dough. I usually bake more than I need because once you taste how the white chocolate plays with the pistachio, it’s hard to stop.
10. Pistachio Butter Cookies (2 Coating Variations)
I tried these pistachio butter cookies on a whim and they reminded me right away of the holiday cookies my family used to make. They look like Mexican wedding cookies, but you can either roll them in powdered sugar or dip them in a lemon glaze. I didn’t think I’d care for the lemon but it actually keeps them softer and adds this fresh bite. The pistachio butter makes them crumbly and nutty, kind of like Russian tea cakes. Now I always go with the glaze because they don’t dry out and honestly taste better the next day.
9 Pistachio Butter Granola Bars
I’ve been making granola bars at home for a while, but these pistachio ones ended up being my favorite. You fold homemade pistachio butter right into the oats, then mix in dried blueberries and little bits of orange. The pistachio butter pulls everything together and adds that nutty taste at the same time. They turn out chewy with just enough sweetness, and honestly they make store-bought bars feel bland.
8. Pistachio Energy Balls
These energy balls only need four ingredients and pistachio butter is what makes them work. It gives the nutty flavor and keeps the mix together. You just stir it all up, roll them, and they’re done. They’re chewy, a little sweet, and way better than the packaged ones. Simple snack, nothing fancy.
7. Pistachio Buttercream Frosting
Tried making pistachio buttercream and it actually worked out better than I expected. The pistachio flavor comes through, not fake, just rich and nutty. It’s smooth, pipes fine, and honestly makes even a plain sponge taste like a bakery cake. Not too sweet either, which is rare for frosting.
6. Pistachio Brownies
Here’s a brownie that really stands out. The base is dense and chocolatey, and on top there’s a pistachio ganache made with pistachio butter. When it sets, you get clean layers — fudgy brownie underneath and a smooth green topping that looks as good as it tastes. It showed me that pistachio butter can make a ganache just as rich as the classic chocolate one, maybe even better.
5. Moist Pistachio Cake From Scratch
I made this pistachio cake and the first thing I noticed was the color, a natural green from the pistachio butter with no food dye. The flavor is pure pistachio and the cake stays soft for days. It surprised me because most cakes I bake dry out quickly, but this one didn’t. It is nutty, moist, and nice enough that I would make it again for guests.
4. Pistachio Sour Cream Cheesecake
Most look at this beauty! A cheesecake that’s pale green inside from the pistachio butter, with a shiny sour cream layer on top. When you cut it, the colors show clean, green and white. The texture is thick and creamy, the taste is nutty and rich. When I make it, I honestly just want to hide it so no one else can sneak a slice.
3. Pistachio Brownies
These brownies are pure decadence. You get the rich, fudgy base, a layer of pistachio butter running through the middle, and that crunchy kataifi topping that makes them look almost too good to eat. The mix of gooey and crisp feels over the top in the best way, the kind of thing you’d expect in a restaurant display case, not on your own counter.
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2. Vegan Pistachio Muffin
These vegan muffins surprised me the first time I tried them. They rise soft and fluffy, stay moist inside, and have that nutty pistachio taste running through every bite. The pistachio butter isn’t just for flavor, it holds the batter together so you don’t miss the eggs or the dairy. On top there’s a pistachio crumble that bakes into a golden crust and makes them look like something you’d pick up at a bakery. What really convinced me is how well they last — still tender the next day, still full of flavor — and they don’t feel like a compromise at all.
1. Creamy Pistachio Tiramisu (No Egg)
And last but definitely not least, here comes my big favorite! Anyone who knows me knows I live and die for tiramisu. I always felt it was a kind of sacrilege when people messed with it by adding different flavors, but this pistachio tiramisu… it’s pure heaven. The only problem is once I start, I just can’t stop.
