Begin by preparing the pistachio paste. Place the roasted pistachios into a small food processor and pulse until finely ground. Add the olive oil and continue blending until a thick, creamy paste forms. Grind a little extra pistachio separately for topping the cookies later.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about three minutes until light and fluffy. Beat in the egg, vanilla extract, and almond extract until fully incorporated. Mix in the homemade pistachio paste until smooth.

In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture just until combined. Stir in the dark chocolate chunks evenly throughout the dough.

Cover the bowl and refrigerate for at least two hours. Chilling allows the flavors to develop and prevents excessive spreading during baking.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Using a 1½-ounce cookie scoop, portion the dough onto the prepared baking sheets, leaving about three inches between each cookie. Sprinkle the tops with the reserved ground pistachios.

Bake the Salted Pistachio Chocolate Chunk Cookies for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for one minute before transferring them to a wire rack. Finish with a sprinkle of flaky sea salt if desired for an extra burst of flavor.