Homemade pistachio paste is undoubtedly much better than store-bought. By preparing it yourself, you ensure not only an intense and authentic taste but also a 100% pistachio composition, without additives or preservatives.
The choice of pistachios is essential to obtain a tasty paste with a beautiful color. Raw, peeled, and well-green Iranian pistachios allow you to obtain a vibrant paste without adding coloring. However, if you use simply shelled pistachios, the color will be more khaki green.
Given the price of pistachios, preparing your own paste ensures that it contains 100% pistachio, unlike commercial ones which may, in some cases, contain other nuts as well as pistachio flavoring to reduce the cost.
Fortunately, making your own pistachio paste is child’s play and only takes a few minutes, especially if you have a good blender. For those who own a Thermomix, the task becomes even easier: its power allows you to obtain a perfectly smooth and fluid nut paste, perfect for spreading or for making numerous recipes.
I used a 1-2-3 pulse food processor, which needs to be turned off several times to let the motor cool down. That’s why I dream of getting a more powerful food processor.
Table of Contents
Ingredients:
NB: Find the printable recipe card at the end of the content.
- 200 g raw unsalted shelled pistachios (7 oz)
- 25 g sugar (0.9 oz)
- 15 g neutral oil or sunflower oil if unavailable (0.5 oz)
- 1/2 teaspoon bitter almond extract, more or less (drop by drop)
Preparation steps :
Preheat the oven to 150°C (302°F) and spread the pistachios on a baking sheet lined with parchment paper or a Silpain mat. Roast them for 8 minutes to intensify their flavor. The pistachios should not brown.
First, blend the pistachios alone to reduce them to a fine powder.
Add the sugar and blend again until you get a homogeneous texture.
Stop the food processor to scrape down the sides, then continue blending until you get a smooth, runny paste.
Add oil if necessary to help liquefy the paste.
To enhance the flavor, incorporate the bitter almond extract at the end of preparation (optional).
This paste can also be made without sugar according to your preferences.
Note: If you’re using a not very powerful food processor, stop it from time to time to let the motor cool down and avoid overheating.
Pour the pistachio paste into a glass jar and seal it tightly.
Tips of storage :
You can store the pistachio paste for one week at room temperature in an airtight glass jar, or in the refrigerator for better preservation for 2 to 3 months. Remember to mix it well before using if the oil rises to the surface.
For longer storage, you can freeze it. Place it in small silicone molds and freeze it for up to 6 months, or even longer. Thaw it in the refrigerator before use.
Usage:
You can use pistachio paste in many recipes. In pastry, you can add it to all creams and ganaches, as well as to flavor cake batters, brioches, financiers, madeleines, etc.
It goes in all desserts: Ice creams, mousses, entremets, tiramisu, cheesecakes.. In drinks, Pistachio latte, milkshakes, smoothies or simply as a spread on crepes, bread or pancakes.
Other recipes you might like:
Homemade Pistachio Paste
EQUIPEMENTS
INGREDIENTS
- 200 g raw unsalted shelled pistachios (7 oz)
- 25 g sugar (0.9 oz)
- 15 g neutral oil or sunflower oil if unavailable (0.5 oz)
- 1/2 teaspoon bitter almond extract more or less (drop by drop)
PREPARATION
- Preheat the oven to 150°C (302°F) and spread the pistachios on a baking sheet lined with parchment paper or a Silpain mat. Roast them for 8 minutes to intensify their flavor. The pistachios should not brown.
- First, blend the pistachios alone to reduce them to a fine powder.
- Add the sugar and blend again until you get a homogeneous texture.
- Stop the food processor to scrape down the sides, then continue blending until you get a smooth, runny paste.
- Add oil if necessary to help liquefy the paste.
- To enhance the flavor, incorporate the bitter almond extract at the end of preparation (optional).
- This paste can also be made without sugar according to your preferences.
- Note: If you're using a not very powerful food processor, stop it from time to time to let the motor cool down and avoid overheating.
- Pour the pistachio paste into a glass jar and seal it tightly.
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