So you strained out the ground pistachios and then added in the pistachio butter after?
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No straining involved, the same process as homemade peanut butter. Can be done in a small food processor, just run the FP until a paste forms, add a little water or oil if needed. I get a very smooth product. I frequently start with finely ground pistachios that I make in a blender on the crushed ice setting. It makes the nuts into a very fine powder, having said that, for a small amount, I just use the FP.
Iirc, I added the paste/butter to the milk while it was heating up so that the pistachio butter broke down and was dispersed evenly. Hope this helps.
ETA I use raw pistachios.
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Thanks, Nannybakes. 
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