Pistachio Flour

Rating: 
Yield: 
14 ounces
Ingredients: 

1 lb. Pistachio kernels, raw

Instructions: 

1. Bring a pot of water to boil.
2. Blanch the pistachios for 20 to 30 seconds.
3. Drain and pat dry.
4. Spread onto a lined sheet tray and allow to dry overnight.
5. Grind the pistachios in a food processor being careful not to allow the nuts to turn to butter. Sift the flour. Any large pieces that remain, return to the food processor and grind again.
6. Alternately, once the pistachios have dried, roast in the oven at 300°F for 5 to 7 minutes, stirring regularly. Allow to cool. Follow step #5

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!