Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop.
Add oil to a large stockpot and heat.
Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat.
Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.