These pistachios are first charred and then hydrated in water, both to tenderize them and allow them to be pureed easily. A light caramelization created with a butane torch adds a toasty note to the nuts. In the finished puree it adds a richness and full bodied character that gives it the flavor to anchor a dish. Silky smooth, smoky and sweet, the pistachio puree brings to mind roasted shrimp, seared beef and earthy mushrooms, perhaps not all together but definitely all with the puree. Try it and see where the flavor takes you.
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