Pistachio paste is a rich, nutty, and creamy spread that enhances both sweet and savory dishes. This homemade version allows you to control the sweetness and texture while ensuring the freshest flavor possible.
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.