You need this in your life. It adds the perfect salty-crunch to just about any dish that could benefit from such things. It's delicious over roasted vegetables, tossed in a salad, and even better over creamy things like burrata and ricotta. In fact, how about you slow roast some cherry tomatoes with lots of garlic and fresh oregano, add a dollop of fresh ricotta, a drizzle of smoked olive oil, and top with some savory granola.
Make a big batch and store what you don't use in the freezer to keep the pistachios the perfect texture. Feel free to add/experiment with different spice profiles. I especially like to add za'atar and toss over marinated feta and serve with toasted pita.
3 c thick-rolled oats
1.5 c shelled salted pistachios
3/4 c roasted sunflower seeds
1/4 c white sesame seeds
1/2 t chili powder
1/2 t kosher salt
1/3 c olive oil
2 T water
1/3 c maple syrup
Mix together everything but the nuts and seeds and spread evenly on a rimmed baking sheet lined with parchment. Bake for about 20 minutes at 325 degrees. Mix in the nuts and seeds and bake for about 10 more minutes until nicely golden. Pull from the oven and let cool on the baking sheet.