Homemade Pistachio Paste Recipe

Introduction

Pistachio paste is a versatile and flavorful ingredient that adds a rich, nutty taste to many desserts and dishes. Making it at home allows you to enjoy fresh, vibrant green paste with no additives. This simple recipe will guide you through the process step-by-step.

Ingredients

• 1 1/2 cup shelled pistachios (180 grams)
• 4 tablespoons water (or more as needed)

Instructions

1. Step 1: If you want a green paste, start by skinning the pistachios. Otherwise, you can skip to step 8 for processing.
2. Step 2: Bring a pot with 1 quart of water to a boil.
3. Step 3: Add the pistachios to the boiling water and let them sit for about 90 seconds.
4. Step 4: Drain the pistachios and rinse them briefly under cold water.
5. Step 5: Line a baking sheet with a kitchen towel or paper towels, spread the pistachios on it, and rub gently to loosen the skins.
6. Step 6: Continue peeling the skins off each pistachio individually. This may take 20 to 30 minutes.
7. Step 7: Discard the removed skins.
8. Step 8: Place the peeled pistachios in a food processor or blender.
9. Step 9: Process for about a minute until the pistachios begin to turn into a paste.
10. Step 10: Add water one tablespoon at a time, processing between additions, until smooth. You may need 4 tablespoons or more.
11. Step 11: Adjust the water to reach a smooth, spreadable paste consistency.
12. Step 12: Scrape the paste into a bowl.
13. Step 13: Cover the paste surface directly with plastic wrap to prevent drying and skin formation.

Tips & Variations

• If you prefer a quicker option, you can skip skinning the pistachios, which will result in a paste with a slightly browner color.
• Use unsalted pistachios for a more neutral base, then season the paste as needed for your recipe.
• For a sweeter paste, add a small amount of honey or powdered sugar during processing.

Storage

Store pistachio paste in an airtight container in the refrigerator for up to 5 days. To keep it longer, freeze it in a zip lock bag or airtight container for up to 2 months. Thaw in the fridge before use. Stir well before serving as the texture may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to peel the pistachios for the paste?

Peeling is optional but recommended if you want a vibrant green paste and smoother texture. The peel can add a slightly bitter flavor and dull the color.

Can I use roasted pistachios instead of raw?

Raw pistachios are best for making paste because roasted nuts can have added oils and flavors that affect texture and taste. If using roasted, expect a different flavor profile and possibly less smooth consistency.

Homemade Pistachio Paste Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

This homemade pistachio paste recipe yields a smooth, vibrant green paste made from shelled pistachios. The process involves blanching to remove the skins for a bright color, then blending the nuts into a creamy paste with water. This versatile paste is perfect for incorporating into desserts, pastries, or other dishes that call for pistachio flavor.

• Author: Clara
• Prep Time: 40 minutes
• Cook Time: 3 minutes
• Total Time: 43 minutes
• Yield: About 1 cup of pistachio paste 1x
• Category: Condiment
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 1 1/2 cup shelled pistachios (180 grams)
• 4 tablespoons water (or more, as needed)

Instructions

1. Skin the pistachios: If you want a bright green paste, start by removing the skins. Bring a pot with 1 quart of water to a boil, then add the pistachios and let them sit for 90 seconds.
2. Drain and rinse: Drain the pistachios from the boiling water and rinse them briefly under cold water to cool them down.
3. Peel the skins: Spread the pistachios on a towel-lined baking sheet and rub gently to loosen the skins. Then, individually peel off the remaining skins, which may take 20 to 30 minutes.
4. Discard skins: Remove all the pistachio skins and discard them to reveal the green pistachio kernels.
5. Process the pistachios: Place the peeled pistachios in a food processor or blender and process for about a minute until they start to form a coarse paste.
6. Add water gradually: Add water one tablespoon at a time while processing to help reach a smooth, silky consistency. You may need around 4 tablespoons or more.
7. Refine the paste: Continue blending and scraping down the sides until you achieve a smooth, creamy pistachio paste.
8. Store properly: Transfer the paste to a bowl, cover with plastic wrap directly on the surface to prevent drying, and refrigerate. It will keep for up to 5 days or can be frozen for up to 2 months.

Notes

• Blanching the pistachios is optional but recommended to achieve a vibrant green color in the paste.
• Peeling the skins can be time-consuming but enhances both color and texture.
• Adjust the amount of water added to reach your desired paste consistency.
• Keep the paste covered tightly to prevent drying and skin formation.
• Frozen pistachio paste should be thawed in the fridge before use and stirred well.

Keywords: Pistachio paste, homemade pistachio paste, pistachio recipe, nut paste, green pistachio paste