Meanwhile, make the pistachio crumble by toasting the pistaschios in a dry pan over medium heat for about 4 minutes, moving the pistachios around here and there so they don't burn. One toasted, combine the pistachios, ground ginger and sea salt into either a blender or a food processor and pulse the processor until a fine, sand-like texture is created. Scoop the crumble into a small bowl and set aside.