Sharon Palmer RD

Published on July 19, 2026

Rosemary Roasted Pistachios Recipe (Easy Homemade Gourmet Snack)

This easy recipe for Rosemary Roasted Pistachios is one of the simplest ways to transform everyday nuts into a gourmet appetizer. Tossed with fragrant fresh rosemary, heart-healthy extra virgin olive oil, and a pinch of flaky sea salt, then roasted until warm and aromatic, this oven roasted pistachios recipe is perfect for summer parties, holiday entertaining, charcuterie boards, cocktail parties, and homemade food gifts. While you may have seen herb-roasted pistachios in specialty food shops, they’re surprisingly easy to make at home using just a handful of wholesome ingredients. I love sliding a batch into the oven just before guests arrive—the irresistible aroma of fresh rosemary fills the kitchen, and these warm, savory pistachios disappear almost as quickly as they’re served. Since rosemary grows abundantly in my California garden, it’s one of my favorite herbs for creating simple Mediterranean-inspired recipes that celebrate fresh, flavorful ingredients. But you can also use dried rosemary if fresh is not available.

This is all you need to make this recipe: pistachios in shell, extra virgin olive oil, fresh rosemary, and sea salt.

Just spread the pistachios on a baking sheet, drizzle with olive oil, and sprinkle with rosemary and salt, then roast until golden brown.

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Easy Rosemary Roasted Pistachios

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Author: The Plant-Powered Dietitian
Total Time: 20 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

Make easy Rosemary Roasted Pistachios with fresh rosemary, olive oil, and sea salt. A healthy appetizer, holiday snack, or homemade food gift ready in minutes.

Ingredients

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4 cups raw pistachios in shell
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh rosemary (or dried)
¼ teaspoon sea salt

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Instructions

Preheat oven to 375F.
Arrange a single layer of pistachios in a baking sheet.
Drizzle olive oil over the pistachios. Sprinkle with rosemary and sea salt. Toss with tongs.
Place on top rack of oven. Bake for 10-15 minutes until golden.
Serve warm or cool to store in airtight containers in a cool dark place for up to 3 months. Makes 4 cups (8 1/4-cup servings).