Pistachio Salt

Finishing salts are pretty popular right now, ranging from single-origin salts to smoked salts and flavored salts.  Right now I have at least a half dozen varieties of salt stashed around the kitchen, and I do use them for different purposes to create layers of flavor.  This is a simple, flavored salt that adds a nutty-sweet flavor to salads, eggs, popcorn, or any other savory dish.  It is also delicious sprinkled on dark chocolate bark.

I made a batch of this a few weeks ago and we ate a great deal of it as a popcorn topping (popcorn is sometimes a complete meal in our house), but I have also been using it on roasted vegetables and salads.  We had some dead-ripe local tomatoes that were perfect with just a sprinkle of this salt.

I plan to make some of this to put in glass jars for gifts.  If you buy pre-shelled pistachios the color will be more brown than green, so if you have the patience to shell your own, it will make a prettier gift product.  Either way, it makes a delicious topping, and the flavor from the nuts means you can use less salt.

Pistachio Salt
Recipe type: Seasoning
Prep time: 
Total time: 
  • 1 cup shelled, dry-roasted and salted pistachios
  • 1/4 cup sea salt (fine or coarse)
  1. In a food processor, pulse the pistachios and salt until the nuts are finely ground. You will have to stop to scrape down the sides once or twice to get a more even texture. Place the salt in an air-tight container for storage. Store at room temperature.

Happy shelling!


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15 Responses to Pistachio Salt

  1. Denise in Michigan October 7, 2012 at 9:19 am #

    I’ve had about a cup of pistachios in the fridge just waiting for me to try this! Little did I know this is what those nuts wanted me to do with them!

    • Angela October 7, 2012 at 9:30 am #

      Seriously, I love this stuff and have been putting it on everything! Just had some pistachio-salt sprinkled eggs.

  2. Jersey Girl Cooks October 9, 2012 at 11:20 am #

    This is an awesome idea! And a great idea for a gift. I will have to make some. I think it would be good on desserts too.

    • Angela October 9, 2012 at 12:41 pm #

      I am thinking it would be good on ice cream…

  3. Yum Girl October 9, 2012 at 1:12 pm #

    What a clever idea and a pretty photo. If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there! http://www.yumgoggle.com/gallery/

    • Angela October 9, 2012 at 9:39 pm #

      Thank you, I will check it out!

  4. Melissa@eyesbigger October 9, 2012 at 10:11 pm #

    Those tomatoes with that salt on them… I have a sudden urge to go slice up a big beefsteak tomato and find some pistachios and make this salt. It would be a full meal for me! Mmmmm 🙂

    • Angela October 9, 2012 at 10:18 pm #

      That was lunch! It really is great on tomatoes.

  5. CJ at Food Stories October 10, 2012 at 11:01 am #

    What a great idea 🙂

    • Angela October 10, 2012 at 1:24 pm #

      Thank you 🙂

  6. Eric October 24, 2012 at 4:17 pm #

    Yummo! I am going to have to make some of this, unless of course a little elf happens to bring me some for Christmas!

    • Angela October 24, 2012 at 4:55 pm #

      That seems possible…

      • Eric November 6, 2012 at 2:47 pm #


  7. Angela April 8, 2014 at 8:49 pm #

    How Long DoeS It Stay Edible? Does It Go Bad?

    • Angela April 8, 2014 at 9:21 pm #

      Angela, it’s really shelf-stable because of the salt, so I think you would be safe keeping it for at least a month. You could store it in the fridge if you were worried, but it might clump up from the moisture.

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