Pistachio paste is truly exquisite for flavoring cakes and pies like plum-cakes and it’s often used as a base for making ice cream. You can even use it as a spread on your toast!
To prepare, collect shelled pistachios and blend with icing sugar inn food processor (four oz. peeled pistachios and two oz. icing sugar).
Blend until flour has a very fine consistency. Continue blending for at least 15-20 minutes continuously. (Heavy duty food processors only, must be able to withstand the job!)
The mixture will start to heat up and become oily as it processes. To speed the process up slightly, you can add a tablespoon of peanut oil.
The flour will transform to a dough that will peel off sides of processor once ready. Wrapped in cling wrap, this pistachio paste can be kept in the refrigerator for at least 15 days to use in a variety of ways!
