Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
With those ingredients squared away, it all comes down to technique, starting with those blanched pistachios and continuing to the food processor, where they're ground into a smooth paste. The exact texture and timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor.
Either way, the important thing is to take your time; commercially, this process is done with something like a wet grinder or conche, often for hours if not days, so even 10 minutes in a food processor is a comparative snap. Sure, the results won't be as creamy and smooth as a commercially milled paste, but unless you want to pony up $200 for the "proper" equipment, it's an affordable compromise.
For the best flavor and texture, use an organic powdered sugar made with tapioca rather than cornstarch . When working with Sicilian pistachios, I vastly preferred their flavor while raw, but found that the flavor of American pistachios improved with a light toasting after blanching. That said, toasting dramatically dulls the color of the pistachio paste, taking it from a vibrant green to a muddy olive.
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