Homemade Pistachio Paste Recipe: Easy and Versatile
If you’ve ever tasted pistachio paste in a dessert or pastry, you know how rich, nutty, and luxurious it is. Making it at home ensures a fresh, pure version that’s free of additives and excess sugar. This homemade pistachio paste is incredibly versatile—perfect for baking, spreading, or even stirring into savory dishes. Best of all, it’s easy to make with just a handful of ingredients!
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This homemade pistachio paste is perfect for your festivities! With just a few simple ingredients, it transforms raw pistachios into a smooth, creamy paste that’s great for desserts, spreads, or even a dip. Lightly roasted and blended to perfection, this paste is a vibrant green and has a rich, nutty flavor that’s sure to impress.
Use it as a spread on toast, mix it into baked goods, or top it over ice cream for a unique, flavorful touch. Plus, it’s easy to make and store for up to two weeks so that you can enjoy it long after the celebration!
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How to Make Pistachio Paste
Prep the pistachios:
- Toasting Method (for deeper flavor): Preheat the oven to 300℉. Spread the pistachios on a baking sheet and bake for 10 minutes until fragrant. Let them cool slightly, then rub them between a towel or your hands to remove the skins. This enhances the green color and smoothness of the paste.
- Blanching Method (for vibrant color): Bring a pot of water to a boil and add the pistachios for 30 seconds. Drain and transfer them to an ice bath. Once cooled, rub the skins off. Dry thoroughly before blending.
Make the paste:
- Place the peeled pistachios in a food processor and blend until finely ground. Mix in the sugar and a pinch of salt, then continue blending.
- Slowly add the oil, one tablespoon at a time, blending until the mixture is smooth and creamy. If your food processor struggles, you can add a teaspoon of warm water to help loosen the paste. Stir in the almond extract. Use immediately or store in the refrigerator.
Expert Tips
- For a richer pistachio flavor, use pistachio oil instead of sunflower oil.
- For a sweeter paste, increase the sugar slightly or use honey as a natural sweetener.
- Process the paste for longer, scraping down the sides as needed for a smoother consistency.
- Transfer the paste to an airtight jar and store in the refrigerator for up to two weeks. You can freeze it in small portions if you prefer a longer shelf life.
Ways To Use Pistachio Paste
- Desserts: Spread it on toast, swirl it into cake batters, or use it as a base for homemade gelato.
- Baking: Mix into cookies, croissants, or macarons for a nutty richness.
- Savory Dishes: Stir into salad dressings, pesto, or even pasta sauces for a gourmet touch.
- Breakfast: Blend into smoothies, yogurt, or oatmeal for a protein-packed boost.
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Equipment
Ingredients
- 1 ½ cups unsalted raw pistachios
- ¼ cup sugar adjust as per taste
- 1-2 tablespoons pistachio oil or sunflower oil
- ½ tsp almond extract optional
- Pinch of salt
Instructions
Prep the pistachios:
- Toasting Method (for deeper flavor): Preheat the oven to 300℉. Spread the pistachios on a baking sheet and bake for 10 minutes until fragrant. Let them cool slightly, then rub them between a towel or your hands to remove the skins. This enhances the green color and smoothness of the paste.
- Blanching Method (for vibrant color): Bring a pot of water to a boil and add the pistachios for 30 seconds. Drain and transfer them to an ice bath. Once cooled, rub the skins off. Dry thoroughly before blending.
Make the paste:
- Place the peeled pistachios in a food processor and blend until finely ground. Mix in the sugar and a pinch of salt, then continue blending.
- Slowly add the oil, one tablespoon at a time, blending until the mixture is smooth and creamy. If your food processor struggles, you can add a teaspoon of warm water to help loosen the paste. Stir in the almond extract
- Transfer the paste to an airtight jar and store in the refrigerator for up to two weeks. If you prefer a longer shelf life, you can freeze it in small portions.
Notes
- For a richer pistachio flavor, use pistachio oil instead of sunflower oil.
- For a sweeter paste, increase the sugar slightly or use honey as a natural sweetener.
- For a smoother consistency, process the paste for longer, scraping down the sides as needed.
