*You can use dry roasted, or raw pistachios. The roasted pistachios are usually harder to remove the skin than the raw pistachios, so have that in mind.
*You can substitute a tablespoon of water for honey or maple syrup to sweeten the paste, though the pistachio already offers a natural sweetness to the paste.
*Also feel free to flavor the pistachio paste by adding vanilla beans, or any extract such as almond. If adding almond extract, I recommend adding just a couple of drops, as it can be overpowering.