Prep the pistachios: If your pistachios aren’t already roasted, roast them on a baking sheet at 325°F (160°C) for 7–8 minutes. Let them cool completely, this helps prevent the paste from turning greasy.
Process until creamy: Add the pistachios to a high-powered food processor. Pulse to chop, then blend continuously. First, it’ll turn into crumbs, then a thick clump, then magically smooth out into a paste.
Scrape and blend: Pause to scrape down the sides as needed. Keep going until it becomes silky and spreadable, this can take up to 10 minutes depending on your machine. Patience is key!
Adjust texture (if needed): If your paste is too thick or dry, drizzle in 1–2 teaspoons of oil. Blend again until smooth. You want it thick but spoonable, like nut butter.
Cool and store: Let the paste cool down before transferring to a clean jar. Store in the fridge for up to 2 weeks, or freeze for longer storage.
