Soak the Pistachios:
Place the raw pistachios in a bowl and cover them with 2 cups of filtered water.
Let them soak for at least 4 hours or overnight. Soaking helps soften the nuts for easier blending and results in a creamier milk.

Drain and Rinse:
After soaking, drain and rinse the pistachios under cool running water.

Blend the Pistachios:
In a high-speed blender, combine the soaked pistachios with 3 cups of fresh filtered water.
Add Bella Del Sol High Oleic Sunflower Oil, which adds creaminess and helps emulsify the milk.
Blend on high speed for 1-2 minutes until the mixture is smooth and creamy.

Strain the Milk:
Pour the blended mixture through a nut milk bag, cheesecloth, or a fine mesh strainer into a large bowl or pitcher.
Squeeze or press the pulp to extract as much milk as possible.
Discard the leftover pulp or save it for another recipe, like adding to smoothies or baking.

Flavor and Sweeten:
If desired, add maple syrup or agave nectar, vanilla extract, and a pinch of salt to the strained milk.
Stir or blend again until everything is well combined.

Bottle and Store:
Pour the pistachio milk into clean glass bottles or jars with lids.
Store in the refrigerator for up to 4-5 days.
Shake well before using, as natural separation may occur.

Serving Suggestions:
Enjoy this pistachio milk on its own, over cereal, in coffee or tea, or as a base for smoothies.
Its nutty flavor pairs well with both sweet and savory dishes.