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A Tzatziki Sauce Recipe with Pistachio Butter and Herbs
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Tzatziki is a beloved Mediterranean staple, known for its creamy texture, refreshing cucumber, and bright herbs. This version stays true to the traditional flavors but introduces a subtle nutty depth with pistachio butter. While olive oil or tahini is often used to add richness, pistachio butter brings a unique twist, enhancing both texture and flavor without overpowering the classic elements.
Inspired by Liv Kaplan’s Pistachio Butter Tzatziki, using pistachio butter adds a nutty richness to the classic. Pistachio butter enhances the creamy texture while complementing the tang of Greek yogurt and the freshness of cucumber, creating a unique tzatziki twist.
A Unique Take on a Classic Tzatziki Sauce Recipe
This tzatziki sauce recipe is all about balance:
- Cool, refreshing cucumber meets rich, nutty pistachio butter
- Tangy Greek yogurt gets an herbaceous kick from fresh mint and dried oregano
- Bright lemon zest and juice round everything out with just the right amount of acidity
This variation is just as versatile as the original—perfect for pairing with grilled meats, roasted veggies, or even as a spread for sandwiches.
The Key to Perfect Tzatziki: Removing Excess Moisture from the Cucumber
One of the most crucial steps in making tzatziki is properly preparing the grated cucumber. Skipping this step can leave you with a watery tzatziki that dilutes the flavors and compromises the creamy consistency. To prevent this, follow this essential technique:
- Grate the cucumber using the largest holes of a box grater.
- Place the shredded cucumber in a clean kitchen towel or cheesecloth.
- Squeeze out as much excess liquid as possible—this helps maintain the thick, velvety texture of the tzatziki.
By removing the moisture, you ensure that every spoonful of tzatziki is rich, creamy, and packed with flavor rather than watered down. This simple yet crucial step makes all the difference in achieving the perfect consistency for your homemade tzatziki sauce.
What Makes California Pistachios So Special?
Did you know that more than 98% of all pistachios produced in the U.S. are grown in California? Yep, California is the pistachio powerhouse of the nation. Experts believe pistachio trees were first planted here in the early 1880s, and today, these little green gems are a major part of the state’s thriving agricultural industry.
Nutritional Powerhouse
California pistachios aren’t just delicious—they’re a complete protein, meaning they provide all nine essential amino acids that our bodies can’t naturally produce. That makes them an excellent choice for supporting an active lifestyle and maintaining good health. Plus, research suggests pistachios may help reduce the risk of nutrition-related diseases.
A Low-Calorie, Nutrient-Dense Snack
Trying to keep your calorie count in check? Pistachios are one of the lowest-calorie nuts, with just 160 calories per ounce (about 49 pistachios). That means you can snack smarter without sacrificing flavor or crunch.
Versatile in the Kitchen
Beyond snacking, pistachios add creaminess, crunch, flavor, and nutrition to recipes. Whether blended into pistachio butter, sprinkled over salads, or used in a tzatziki sauce recipe like this one, these vibrant green nuts bring a unique texture and taste to any dish.
Check out more amazing pistachio recipes here, or dive into the history and cultivation of California pistachios here.
How to Use This Creamy, Nutty Tzatziki Sauce
This isn’t just a dip—it’s a flavor-packed powerhouse that works in a ton of different dishes:
- Drizzle over chicken, lamb, or shrimp for a Mediterranean-inspired meal.
- Spread onto sandwiches and wraps to add a creamy, herby kick.
- Use as a dip for warm pita, crispy veggies, or even sweet potato fries.
- Top grain bowls, roasted sweetpotatoes, or salads for an extra hit of flavor and richness.
Storing Tzatziki Like a Pro
Want to make this ahead of time? No problem!
Avoid freezing—Greek yogurt tends to break down when thawed, making the texture less than ideal.
Store in an airtight container in the fridge for up to 3 days.
Stir before serving, as some natural separation may occur.
Ready to Shake Up Your Tzatziki Game?
If you’re looking for an easy tzatziki sauce recipe with a little extra pizzazz, this pistachio butter tzatziki is the way to go. It’s creamy, nutty, herby, and pairs with just about everything.
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Pistachio Butter Tzatziki Sauce
Ingredients
For the pistachio butter tzatziki:
- 1 cup Greek yogurt
- ½ cup pistachio butter
- 2 English cucumbers seeded, grated, strained
- 1 lemon zested and juiced
- ½ cup mint finely chopped
- 2 TBSP dried oregano
- 1 clove garlic microplaned or pressed
- 1 TBSP olive oil
- salt and pepper to taste
Optional, to garnish:
- 2 TBSP various toppings lemon zest, herbs, pistachio gremolata,
Instructions
To prepare the pistachio butter tzatziki sauce:
- Grate the cucumbers with a box grater using the largest holes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible to prevent the sauce from becoming too watery.
- In a medium bowl, whisk together the Greek yogurt and pistachio butter until smooth and fully combined.
- Stir in the grated cucumber, lemon zest, lemon juice, chopped mint, dried oregano, and garlic. Mix well to incorporate all ingredients evenly.
- Drizzle in the olive oil and season with salt and pepper to taste. Adjust the lemon juice or salt as needed for balance.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish if desired, when ready to serve.
Video
Notes
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation may occur. Freezing is not recommended due to the yogurt’s texture.
Nutrition
More Delicious Recipes with California Pistachios to Try Next
How to Make Gremolata
Listen, if you haven’t tried gremolata yet, you’re missing out. This herby Italian condiment is like the best-kept secret of Italian cooking. It’s fresh, zesty, ridiculously easy to make, and—most importantly—it instantly elevates whatever you sprinkle it on, like our tzatziki sauce.
Both classic gremolata and our CA GROWN version with pistachios and olive oil are worth trying. Click here for this recipe.
Pistachio Cake with Mascarpone Cream + Macerated Strawberries
This pistachio cake from our friend Jaìne Mackievicz is rich and rewarding, with a melting, flourless, pistachio-buttery base that gently sinks into creamy deliciousness as it cools. But wait, to complement the cake, crown the center of each slice with softly whipped, vanilla-speckled mascarpone and pair with macerated berries that are bursting with sweetness and just a hint of tartness. Click here for the recipe.
Nutty Overnight Oats
Whether you’re a morning person or someone who hits snooze a few too many times, there’s one thing that can make getting out of bed a whole lot easier—a solid overnight oats recipe. And not just any oat recipe, we’re talking about a nutty, creamy, slightly sweet, and downright delicious breakfast that’ll keep you coming back for more. Click here for the recipe.