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Original Post: https://www.sweetandsavorybyshinee.com/pistachio-flour/

Close up image of pistachio flour.

DIY Pistachio Flour

Cook Time: 15 minutes
45 minutes
Total Time: 1 hour
Servings: 1 serving
Calories: 704kcal
Author: Shinee
Learn how to make pistachio flour with just 1 ingredient for a versatile, budget-friendly homemade flour alternative that’s easy to make!
Print Recipe

Ingredients

Equipment

  • 1 Food processor or blender
  • 1 fine mesh sieve

Instructions

  • Preheat the oven to 300°F (150°C).
  • Spread the prepared pistachios in a single layer on a baking sheet.
  • Roast the pistachios for 10-12 minutes until they become fragrant. Keep a close eye on them, and don’t let them brown!
  • Cool the pistachios completely, then transfer them to a food processor or blender.
  • Pulse the nuts until they’re finely ground. Don’t be tempted to run the processor continuously, or the nuts will release oil and turn into a pistachio paste instead.
  • Sift the pistachio flour through a fine mesh sieve to remove any large pieces or chunks that did not get ground. Put the bigger chunks back into the processor to pulse some more. This way, you won’t risk over-processing the pistachios.

Notes

Note 1: Use unsalted raw pistachios. I've used these California shelled pistachios. To ensure bright green pistachio flour, you can blanch and peel the brown skin off of pistachios, but it's an optional step. Check out my pistachio paste tutorial for full tutorial on blanching and peeling the brown skin.
Storing Tips:
- Store the pistachio flour in an airtight container or a glass jar with a lid that seals. 
- It will last up to one month in the fridge. 
- Pistachio flour is freezer-friendly, too! For a longer-lasting option, transfer it to the freezer for up to 2-3 months.

Nutrition

Servings: 1 serving
Calories: 704kcal
Carbohydrates: 35g
Protein: 26g
Fat: 56g
Sugar: 10g
Sodium: 7mg