A few months ago I made this Italian Plum Pistachio Cake and it was bomb dot com but really the part that I loved the most was the pistachio paste. IT WAS SO GOOD. When I made it I had to use all of it for the cake but I kept thinking, this should really be put on toast and consumed as a snack. So, here I am, pushing this onto you all. I should be fired because I’m about to mention the holidays in September… …but this would be great to make for the holidays as gifts because it’s SO simple and easy…minus the peeling of pistachios. Do yourself a gigantic favor and buy shelled pistachios. Treat ur self! Do not be like me and spend 30 minutes shelling pistachios. There’s this very known trick that if you want to peel the skins off pistachios, you can cover them in boiling water and then rub them in a towel. I can tell you that it is 100% not worth the extra step. If you want to get the purest of green color, then feel free to just rub the pistachios in between two towels when they’re dry and shelled. …

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