General Discussion

ISO Blanched Pistachios


General Discussion 4

ISO Blanched Pistachios

David Kahn | Jul 24, 2004 01:45 PM

So, quite dramatically, we discovered a couple of years back that the Missus had developed an allergy to peanuts. Ever since, I've been trying to find good replacements for those food items in which peanuts play a key role. Peanut butter was first on the list. We started with the almond and cashew butters available at Whole Foods, et al., but in the last year, I've found that lightly toasted pistachios, food processed with a tablespoon or two of vanilla sugar and a touch of kosher salt make a replacement that is actually much better than the real thing. (Even if you're not allergic to peanuts, homemade pistachio butter is worth making -- this stuff is really, really good.)

I'd very much like, however, to be able to produce a pistachio butter that has the bright, vibrant green color of the pistachio meats. When you start with raw shelled Trader Joe's pistachios, you get a great tasting end product, but the brown husks on the pistachios turn the cream a somewhat unattractive shade of brownish green. Lots of other nuts are available pre-blanched, but so far, I have not been able to find a source for blanched pistachios.

All of which is my long-winded way of asking: does anyone out there either (a) have a good source for blanched pistachios, or (b) know a good way (preferably that doesn't take hours or require me to hire an army of small children) to separate the husks from the pistachio meats? Any and all assistance greatly appreciated!

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