Prep Time: 30 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 35 minutes minutes
Note 1: Use unsalted raw pistachios.
- Raw Shelled Pistachios: I've used
these California shelled pistachios. They're decent quality, but you'll need to blanch and peel the brown skin to ensure brighter green paste.
- Slivered Pistachios: Now, if you want to avoid blanching and peeling step (because it can get pretty tedius!!), you can pay a little extra and get slivered pistachios.