Pistachio tarator

Pistachio tarator
  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings
  • Capable cooks

These nutritious nuts add colour, texture and taste to mains, sides and snacks, including this chunky sauce.
We’ve spiced up this Turkish-inspired sauce that’s fabulous with barbecued meat or fish.

Featured in
Vegetarian recipes, Nutrition information


  • 140g (1 cup) pistachio kernels
  • 1 teaspoon ground cumin
  • 60ml (1/4 cup) lemon juice
  • 60ml (1/4 cup) warm water
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • 2 garlic cloves, chopped
  • 1 teaspoon sea salt
  • 2 tablespoons chopped fresh coriander
  • 1/2 teaspoon dried chilli flakes
  • Extra virgin olive oil, to serve
  • Sourdough bread, toasted, to serve


  • Step 1
    Preheat oven to 180C. Spread pistachios over a lined baking tray. Bake for 4-5 minutes or until golden. Sprinkle over the cumin. Cool.
  • Step 2
    Process the pistachios, lemon juice, water, oil, tahini, garlic and sea salt in a food processor until smooth. Place in a bowl and stir in the coriander and chilli. Serve with oil and bread.


  • 1610 kj


  • 37g

    Fat Total

  • 4.5g

    Saturated Fat

  • 5.5g


  • 9.5g


  • 3.5g

    Carbs (total)

All nutrition values are per serve


Try this! For a deliciously nutty chocolate bark, combine melted white chocolate melts, dried cranberries and pistachios. Spread over a lined tray. Chill until set then break into pieces.

  • Author: Katrina Woodman
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste

Source: taste.com.au


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