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pistachio meat paste

for some reason i decided to shell a bunch of pistachios last nite bfore eating them. well i shelled significantly more than what I wanted to eat (what was i thinking?) and now i'm wondering if anyone has experimented with figuring out a way to soften and groound down pistachio nuts into a paste of some kind.

what i'm thinking of doing is grinding down in mortar/ pestle, then adding to some hot liquid/s (any recs?) and then thickening up with corn starch or flour.

i dont know what to put it on yet, but i was thinking about mixing into mashed potatoes or things ith that kind of consistency, maybe even layering over roasted veggies.

what ya'll think?

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  1. I am thinking that a pistachio crust on a pork roast might be a thing of beauty and a joy forever....

    1. I just saw this recipe in this month's F&W and was planning to make is ASAP since I love pistachios...
      http://foodandwine.com/recipes/orecch...
      I've also made this pistachio crusted lamb before which is fab!
      http://foodandwine.com/recipes/pistac...

      1. How about adding some of them into a pesto instead of pine nuts? Or a pistachio baklava? There is a CHOW recipe floating around for pistachio shortbread cookies, too.

        I'm really not sure how your pistachio mush would turn out, but I'd love to hear the results of your experiment.

        1. Here's a recipe for Persian rice custard. Maybe mix in 1/2 cup of your nuts to the recipe?

          Persian Rice Custard

          ¾ cup rice flour
          4 cups milk
          1 cup sugar
          10 cardamon pods, peeled
          ¼ cup rose water

          Garnish
          1/3 cup slivered alonds, toasted or
          1 teaspoon ground pistachios

          1. In a saucepan, dissolve the rice starch in milk and add the sugar

          2. Cook over medium heat for about 5-10 minutes, stirring constantly until the mixture has thickened.

          3. Add the cardamom pods and rose water. Cook for a few minutes or longer until the mixture reaches the consistency of pudding, stirring constantly to prevent sticking and lumping. Remove the saucepan from the heat

          4. Transfer the custard to a serving dish. Decorate with toasted almonds or pistachios.

          5. Chill the custard in the refrigerator for 2 hours and serve it cold.

            1. re: Cheese Boy

              That was my first thought, too! Google pitachio cream (the Italians call it 'crema di pistacchio', which is more often translated into cream rather than butter) and you'll find lots of recipes. I prefer to blitz them with a scant dribble of water, rather than oil - the oil makes an already oily nut too greasy for my tastes.

              The absolutely most amazing thing to do with pistachio cream to my mind is to slather fresh crepes with it. Really rich, but unbelievably, amazingly good.

              1. re: Gooseberry

                A lot of people overlook adding sugar to pistachios. The Turks use pistachios in sweet and savory recipes all the time. I'd like to try pistachio butter some time with jam or jelly.