Step 1

Soak your pistachio nuts for six hours, or overnight. Optionally, you can then peel the pistachios for brighter green pistachio milk - however, this isn't necessary. *

Step 2

Add the soaked pistachio nuts into a high-speed processor/blender and blend on high. You want to blend the nuts down into small pieces, without blending too much to become pistachio butter.

Step 3

When the nuts are ready, then add the water and blend again for about 1-2 minutes.

Step 4

I use my NutraMilk processor (see post for more in info and a discount code) which allows me to drain the liquid directly into a bottle while keeping any nut meat leftovers in the jug. When using a regular blender/food processor, after blending the nuts with the water, pour the liquid into a bowl through layers of cheesecloth or a nut milk bag and squeeze out all the pistachio milk. You could also use a fine-mesh sieve and press out the leftover nut meat to drain any liquid.

Step 5

This liquid can then be poured into a bottle and stored in the fridge for 3-5 days. Whenever you use some, give the bottle a good shake, and you're ready to go.