Pistachios are a nutrient-dense nut that contains protein, dietary fibre, potassium, magnesium, vitamin K, and several phytochemicals. They also have a heart-healthy fatty acid profile. Pistachios are mostly produced in Iran and the United States, and they originated in Syria. In the correct conditions, pistachio trees can tolerate a temperature range from-10 degrees Celsius during winter to 48 degrees Celsius in summer. Pistachios' chemical makeup is influenced by the cultivator, rootstock, harvest ripeness, and moisture level. They are a good source of many antioxidants and bio-active compounds, such as phytoestrogen, tocopherols, carotenes, lutein, selenium, and flavonoids, which are vital vitamin sources. Pistachios that have been dry-roasted contain less fat than other nuts. They are an excellent source of plant protein. Although they have a low to moderate total carbohydrate content, they are higher in fibre than other nuts. Because of their satiety-inducing properties and related benefits, and reduced amount of metabolization, pistachios may help control body weight when ingested in moderation. Additionally, they preserve endothelial function, help manage blood glucose levels, and have good antioxidant and anti-inflammatory activity. This chapter therefore focuses on the nut's possible health advantages, along with the nutrients and phytochemicals present in it.