Step 1: Prep the Pistachios

If desired, soak pistachios in boiling water for 10 minutes, then peel the skins for a vibrant green color. Pat them dry.

Lightly toast pistachios in a dry skillet over medium heat for 5–6 minutes. Let cool before processing.

Step 2: Blend the Nuts

Add pistachios to a food processor. Blend for 3–5 minutes, scraping the sides, until you get a smooth paste. This is your pistachio butter base.

Step 3: Heat and Combine

In a small saucepan, warm the condensed milk, milk, butter, and optional white chocolate over low heat until smooth and melted. Do not boil.

Remove from heat and stir in the vanilla and a pinch of salt.

Step 4: Mix and Blend Again

Add the warm milk mixture to the pistachio paste in the blender. Blend until completely smooth and creamy. Taste and adjust sweetness as needed with powdered sugar.

Step 5: Store

Transfer to a sterilized jar and let cool. Refrigerate for up to 2 weeks. For longer storage, freeze in small portions.