Pistachio Flour




14 ounces


1 lb. American pistachio kernels, raw


  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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Shelled pistachios are the nutritional superstar in the filling and they’re part of the avocado lime crema too. One serving of pistachios has 6 grams of complete plant protein and 3 grams of fiber, and most of the fat is the better-for-you monounsaturated kind. You can serve these meatless-tacos with a colorful build-your-own toppings bar, including diced avocado, chopped cabbage, diced bell pepper, cilantro and mint leaves, salsa and shredded cheese.
This is a great product that showcases the pistachio at its best in my mind, green, savory and awesome texture. This simple crumb can be made in minutes and stored in a jar for later use. Simply brush your favorite meats or seafoods with egg then sprinkle with the American