There’s something about pistachio that feels a little special. Maybe it’s the soft green color. Maybe it’s that rich, buttery flavor that lands somewhere between nutty and lightly sweet. Or maybe it’s the way pistachio quietly makes everything around it taste a little more interesting. If you’ve ever baked with pistachios, you know they don’t need much help — but the right pairing can take them from good to why is this so good? That’s what this guide is about. Not just recipes, but combinations that work. Flavors that naturally bring out pistachio’s creamy depth or give it a fresh contrast. Some lean dessert-forward, some brighten things up, and a…