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Place pistachios in a bowl and cover by several inches with water.
Cover and refrigerate at least 10 hours or overnight. Drain and rinse pistachios.
Combine pistachios, 3 cups fresh water and salt, if using, in a blender and blend until very smooth.
Strain through a double thickness of cheesecloth, a fine-mesh strainer or a nut-milk bag.
Discard pulp or save to use in baked goods, soups, oatmeal or smoothies.
Refrigerate pistachio milk in an airtight container for up to 3 days and stir well before each use.