Ingredients
Scale
- 1 cup shelled pistachios (unsalted)
- ½ cup granulated sugar (or powdered sugar for smoother texture)
- ¼ cup milk (or dairy-free alternative)
- 2 tablespoons neutral oil (such as sunflower oil)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Blanch the pistachios: Place shelled pistachios in boiling water for 2 minutes. Transfer to ice-cold water to loosen skins. Peel the skins off.
- Dry and roast: Pat peeled pistachios dry. Roast lightly in the oven at 150°C (300°F) for 10 minutes. Let them cool completely.
- Blend pistachios: Place cooled pistachios in a food processor. Pulse until coarse, then continue blending until a thick paste forms. Scrape sides as needed.
- Add sugar: Blend in the sugar until fully incorporated.
- Add liquids and flavor: Gradually pour in milk while blending. Add oil, vanilla extract, and salt. Blend until the mixture is smooth and glossy.
- Adjust consistency: If too thick, add more milk. If too thin, blend in more pistachios. Aim for a smooth, spreadable texture.
- Store: Transfer to an airtight jar. Refrigerate for up to two weeks. Stir before using.
Notes
Use raw pistachios for a lighter flavor and vibrant color.
Powdered sugar creates a silkier texture, while granulated sugar gives a slightly coarser finish.
Customize sweetness and consistency to suit your taste.
Natural oils may separate; stir before each use.
- Prep Time: 15
- Cook Time: 10