If you want a brighter green color and smoother texture, you can blanch and peel the pistachios first. Here’s how:

Bring a small pot of water to a boil.

Add pistachios and blanch for 1 minute.

Drain and rinse under cold water.

Rub them gently in a towel or between your fingers to remove the skins.

This extra step enhances both the color and creaminess of the final paste—especially great for desserts and visual presentation.

If you prefer a deeper, nuttier flavor:

Spread pistachios on a baking sheet.

Roast at 325°F (160°C) for 8–10 minutes.

Let them cool slightly before blending.

Roasting brings out natural oils and makes blending easier, too!

Add pistachios to a food processor or high-speed blender.

Pulse several times to break them down into a coarse meal.

Start the processor and slowly drizzle in the neutral oil.

Blend for 1–2 minutes, pausing to scrape down the sides.

Be patient here—pistachios go from dry to creamy gradually as their natural oils release.

Continue blending until smooth and creamy. This can take 5–10 minutes, depending on your equipment.

At this stage, add optional sweeteners, vanilla, or a pinch of salt.

Blend again briefly to combine.

Transfer the paste to a clean, airtight jar.

Store in the fridge for up to 2 weeks.

Stir before each use, as natural separation may occur.