Can I make my own pistachio paste at home?

Yes — blanch raw, shelled pistachios in boiling water for 1 minute, peel the skins, dry thoroughly, then process in a high-powered food processor for 5-8 minutes, scraping down often. Add a teaspoon of neutral oil to help it emulsify into a smooth paste. Homemade paste has a fresher, more vibrant flavor than commercial versions but a slightly coarser texture. Store refrigerated for up to 2 weeks or freeze for 3 months.