Green with envy of anyone who has pistachios waiting for them at home to make this.
Once the pistachios have been ground smooth, add the powdered sugar, orange flower water, and salt, and process until creamy and thick; again, the timing will vary so let the texture be your guide.
With the machine still running, drizzle in the roasted pistachio oil and continue processing until silky and pale. Pause to scrape the bowl and blade of the food processor with a flexible spatula, then continue processing a little more to ensure a homogenous texture. If you like, give the pistachio paste a try and season to taste with additional salt, if needed.
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.
However you make the pistachio paste, you'll have no trouble finding ways to use it up—whether in recipes that call for traditional almond paste, stuffed into French toast, as a spread over baguette, or simply with fruit.
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