Pistachio Pudding Recipe

• 1 cup shelled pistachios
• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Crushed pistachios, for topping
• Agave syrup, for drizzling

1. Pulse the pistachios in a food processor until finely ground. Avoid over-processing to prevent forming a paste.
2. In a medium saucepan, combine the ground pistachios, milk, sugar, cornstarch, and salt. Whisk to blend the ingredients thoroughly.
3. Heat the mixture over medium heat, stirring constantly until it begins to thicken, about 10 minutes. The pudding should coat the back of a spoon.
4. Remove the saucepan from the heat and stir in the vanilla and almond extracts.
5. Pour the pudding into serving bowls and let it cool slightly. Cover with plastic wrap directly on the pudding surface to prevent a skin from forming, then chill in the refrigerator for at least 2 hours.
6. Before serving, top with crushed pistachios and a drizzle of agave syrup for an added touch of elegance.

Helpful Tips:

• If you’re short on time, use instant pistachio pudding mix and follow the package instructions. Add a bit of crushed pistachios and agave syrup before serving for a homemade touch.
• You can substitute almond milk for a dairy-free version, though the consistency might slightly vary.
• Add a dash of cardamom for a unique flavor profile that pairs wonderfully with pistachios.

Storage Instructions:

Store any leftover pudding in an airtight container in the refrigerator for up to three days. Ensure it’s tightly covered to maintain freshness.

Ingredient Substitutions:

• If you don’t have agave syrup, honey or maple syrup are great alternatives for drizzling.
• Swap granulated sugar with coconut sugar for a different sweetness and flavor profile.

Pairings:

• Serve the Pistachio Pudding with a side of fresh berries for a burst of tartness and color contrast.
• A cup of Moroccan mint tea complements the creamy texture and nutty flavors beautifully.