Pistachio Paste Recipe

Instructions

1. To remove brown skin, bring a pot of water to a boil. Add pistachios and remove from heat. Let sit for 1 to 2 minutes and drain. Remove the blanched pistachios onto a clean kitchen towel. Rub it gently and peel off the brown skin.

2. In a food processor, put cleaned pistachios and process for 2 minutes, until pastey.
3. Add ¼ cup of water and continue to process for another minute, or until nice and smooth.
4. Store in an airtight container in the fridge for up to 1 weeks, or freeze for up to 3 months.