Prepping the pistachios

The first thing we want to do is peel the pistachios: If you don’t care about the color being green, you can skip this step. Bring a medium saucepan with around four cups of water to a boil. Put in the pistachios, turn off the heat, and let them soak for a couple of minutes before draining. Transfer the pistachios to the sheet tray lined with a clean dish towel. Rub the pistachios with the towel and then your hands to remove the skin. Make sure they are completely dry.

Blooming the gelatin

In a small bowl add the 4 T. of water and sprinkle in the gelatin powder and reserve.

Making the pistachio paste

To make the pistachio paste, place the pistachios in the bowl of a food processor and pulse them into a crumbly powder. Slowly drizzle in a tablespoon of olive oil and puree until it resembles a smooth paste. Transfer this mixture to a saucepan with the heavy cream, half and half, sugar, and vanilla bean paste. Bring this mixture to a boil, whisking as needed. Turn off the heat. Whisk in the bloomed gelatin until it’s fully dissolved and strain the mixture through a fine mesh strainer. Divide between 6 ramekins or small glass cups. Transfer to the refrigerator until the panna cotta is set, around 3-4 hours.