Homemade Pistachio Paste Recipe
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.
- 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
Ingredients
- 1 1/2 cup shelled pistachios (180 grams)
- 4 tablespoons water (or more, as needed)
Instructions
- 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.
- Drain and rinse: Drain the pistachios from the boiling water and rinse them briefly under cold water to cool them down.
- 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.
- Discard skins: Remove all the pistachio skins and discard them to reveal the green pistachio kernels.
- 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.
- 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.
- Refine the paste: Continue blending and scraping down the sides until you achieve a smooth, creamy pistachio paste.
- 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
Find it online: https://kitchenbyclara.com/homemade-pistachio-paste-recipe/
