Hello all! I know this may be an obvious question to some, but I'm new to this whole baking thing. I was wondering when a recipe lists pistachios as an ingredient in baking, should I be using salted or unsalted if the salt factor has not been specified? My instincts tell me unsalted, but I've had a tough time finding unsalted locally. Could I use salted? Any suggestions? Thanks in advance for any advice you guys can give! Aimee