1 cup raw unsalted pistachios
2 tablespoons agave nectar
½ teaspoon almond or vanilla extract
¼ teaspoon kosher salt
1 pint fresh strawberries, hulled and sliced
3 tablespoons finely chopped pistachios
Optional for garnish: 1 teaspoon freshly grated orange zest
Place the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.
Rinse and drain the pistachios (they will have increased in volume to about 1½ cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)
Spoon the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. Sprinkle with pistachios and, if desired, orange zest. Serve.
Photo by Sabra Krock