Roasting brings out oils and flavor compounds in the nuts. It also dries them out so they grind more easily.

Preheat oven to 300°F

Spread nuts in a single layer on a baking sheet

Roast for 10-15 minutes until fragrant (no browning!)

Cool nuts completely before next step

Note: If using pre-roasted pistachios, skip this step.

Breaking down the nuts into a fine powder is easiest with a dedicated coffee grinder. But a blender or food processor works too.

Working in small batches, grind pistachios into a flour-like powder

Be careful not to over process or oils will separate out

Continue until all pistachios are ground

Sifting ensures an ultra-fine, uniform flour for baking uses.

Pass ground pistachios through a fine mesh strainer or sieve

Remove any large pieces and regrind them if necessary

Repeat sifting until the flour is free of lumps or chunks

And that’s it - fresh, homemade pistachio flour ready for baking and cooking!

Be sure to store it a sealed container in the fridge or freezer to prevent oils from going rancid.