Start by gathering your ingredients. Make sure your pistachio kernels are shelled and that you have your salt and almond slivers ready.  I sometimes like to measure out all my ingredients ahead of time. It makes the process smoother, like a well-rehearsed dance.

Using a food processor or a high-powered blender, add the pistachio kernels and the salt. Pulse the mixture for about 30 seconds to a minute.  Note that if you blend it too long, you might end up with pistachio butter. That said, we just want a fine flour texture. Keep an eye on it.

Once the pistachios are ground, add the toasted almond slivers. Pulse again for about 15 seconds. The slivers should be broken down but still provide a bit of texture. This step really rounds out the flavor and adds complexity.

After blending, pour your pistachio flour into a fine-mesh sieve placed over a bowl. Sift it to remove any larger pieces. This will give you a fine, powdery texture. Transfer the flour to an airtight container.