Homemade Pistachio Paste

Method

1. Remove the outer shells from the pistachios if not already done.
2. Soak the pistachios in room temperature water for at least 2 hours to rehydrate and loosen the skins.
3. After soaking, rub the pistachios in a clean kitchen towel to remove the skins. Do not worry about breaking them, they are hydrated.
4. Weigh 100 g of the skinned pistachios (dry weight before soaking).
5. Place the pistachios, 50 g of powdered sugar, and 10 g of corn oil in a blender or mixer.
6. Blend in short pulses, not continuously, to avoid heating the mixture. If the paste becomes warm, stop and let it rest for 2 minutes before continuing.
7. Continue pulsing until the mixture comes together into a smooth, creamy paste. Stop immediately if you see the oil starting to separate.
8. Transfer the finished pistachio paste to a jar or container and cover with plastic wrap. Store in the refrigerator for up to a week.
9. Before using, let the paste sit at room temperature for about 30 minutes to soften.