In a small food processor, pulse the roasted salted pistachios until finely ground. Add the olive oil and process until a thick, smooth paste forms. Set aside. For the topping, grind an additional 2 tablespoons of pistachios until powdery and set aside.

In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar for about 3 minutes until light and fluffy. Beat in the egg, vanilla extract, and almond extract until smooth. Mix in the pistachio paste until fully incorporated.

In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, folding until just combined. Fold in the dark chocolate chunks until evenly distributed. The dough will be soft and sticky.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Using a 1.5-ounce cookie scoop, drop dough balls onto the prepared sheets, spacing them about 3 inches apart. Sprinkle the tops with the reserved ground pistachios.

Bake for 10 to 12 minutes, until the edges are golden and the centers are still slightly soft. Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.