Blending into a Paste

• Place the peeled pistachios in the bowl of your food processor and blend on medium to high speed.
• Continue blending until the coarse powder transforms into a thick paste. Scrape the bowl occasionally for even blending.
• If the pistachios remain gritty, add a little water gradually while blending until the desired texture is achieved.
• Adjust the water quantity based on the consistency you prefer, whether a thick paste or a smoother texture.
• Transfer the pistachio paste to a jar or airtight container and refrigerate for up to two weeks or freeze for longer storage.