Pistachios are slightly sweet, full-flavored nuts with distinctively green, crunchy meat. They are sold whole in the shell, or shelled, and unsalted or salted.
To toast pistachio nuts:
Spread the pistachios on a baking sheet and place in a preheated 325 degrees F (165 degrees C) oven. Toast, shaking the sheet occasionally, until the nuts just begin to change color and are fragrant, 5-10 minutes. Remove from the oven and let cool to room temperature.
To chop pistachio nuts:
Spread the pistachios on a work surface and, using a chef’s knife, chop with a rocking motion. Or, chop the nuts in food processor fitted with metal blade; do not overprocess or the nuts will turn into a paste.
For other nut varieties, see almonds, Brazil nuts, candlenuts, cashews, chestnuts, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, and walnuts.