1 cup raw shelled pistachios, (120g)
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.
In a food processor, put cleaned pistachios and process for 2 minutes, until pastey.
Add ¼ cup of water and continue to process for another minute, or until nice and smooth.
Store in an airtight container in the fridge for up to 1 weeks, or freeze for up to 3 months.
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