Pistachio Sauce

Place the peeled pistachios in boiling water for 2 to 5 minutes, or until you notice the thin inner skins begin to loosen.

Drain the pistachios well, spread them on a clean towel, cover them, and gently rub with your hands to remove the inner skin.

Once fully peeled, spread the pistachios evenly on a baking tray.

Place the tray in a preheated oven at 180°C (356°F) for 4 to 5 minutes, just until the pistachios are completely dry (do not roast).

After cooling completely, place the pistachios in a sugar grinder and grind until very fine.

Transfer the ground pistachios to a blender or hand blender cup.

Melt the white chocolate in a double boiler or microwave (in 30-second intervals, stirring in between), then add it to the pistachios.

Add 1 tablespoon of powdered milk and a very small pinch of salt to the mixture.

While blending, gradually add 2 to 3 tablespoons of oil until the mixture becomes smooth and creamy.

If the color appears slightly yellow, add 2 drops of green food coloring and blend again to achieve the desired look and consistency.

Pour the pistachio sauce into a clean, dry, sterilized glass jar.

Refrigerate the jar for at least 1 hour to allow the sauce to thicken and the flavor to develop.

When ready to use, scoop out a spoonful of the sauce and thin it with a little oil if needed, to make it spreadable or suitable for fillings.