Ingredients:

  • 2 cups (300g) raw, shelled, unsalted pistachios
  • 0.5 tsp flaky sea salt
  • 1 tbsp honey or maple syrup (optional)
  • 0.5 tsp pure vanilla bean paste (optional)
  • 0.25 tsp ground cardamom (optional)

Instructions:

  1. Preheat oven to 325°F (165°C).
  2. Spread nuts on a baking sheet and roast for 8–10 minutes until fragrant and just starting to turn golden.
  3. Transfer the warm nuts to a clean kitchen towel. Rub them vigorously for 2 minutes until the loose skins flake off.
  4. Place the warm, de skinned pistachios into your high speed blender or food processor.
  5. Pulse 5 to 10 times to break the nuts into a coarse meal.
  6. Process on medium high speed for 2 minutes. Note: It will look like a dry dough at this stage; don't panic!
  7. Scrape the sides down and continue processing for another 3 to 5 minutes until the mixture turns glossy and fluid.
  8. Add the 0.5 tsp flaky salt, 1 tbsp honey, vanilla paste, and cardamom.
  9. Blend for 30 seconds on low until fully incorporated and perfectly smooth.