Pistachio Paste Recipe
This homemade pistachio paste makes a vibrant, unsweetened nut spread that works in everything from pastries to sauces. Keeping it unsweetened makes it far more versatile, but there’s an option to sweeten it if you prefer.
Servings: 16 Servings
Ingredients
- 10 ounces raw pistachios shelled, 285 grams
- ⅓ cup neutral oil such as avocado or grapeseed oil
- ¼ to ⅓ cup water
- salt to taste
Optional
- 2 cups powdered sugar if you prefer a sweet nut paste
- 1 to 3 tablespoons pistachio oil enhances the pistachio flavor and aroma
Instructions
Removing the Skins from the Pistachios
- Bring a 2 quart saucepan of water to a boil and add the pistachios and boil for 1 minute. Remove from the heat and let the pistachios soak in the hot water for 1 minute.
- Pour the pistachios into a strainer to drain, then immediately tip them into a bowl of ice water to cool.
- Drain them again and spread them on a clean kitchen towel. Rub the pistachios inside the towel to loosen the skins, then transfer the ones that slip free into a dish. For any stubborn pistachios, use your fingers to gently peel off the remaining skins.
Make Pistachio Paste
- Place the peeled pistachios on a parchment-lined baking sheet and roast at 300°F for 8–10 minutes, just until they smell fragrant. Watch closely, as any browning will dull the color. Remove from the oven and let them cool to room temperature.
- Place the pistachios in a food processor and blend on high. At first they’ll turn powdery, then form a grainy, clumpy mass that might look like it’s going nowhere. Pause to scrape down the sides frequently and continue processing; with time, the pistachios will warm up, release their oils, and start turning into a dense paste.
- Gradually add the neutral oil and water while processing, stopping to scrape down the sides until the paste becomes smooth and creamy. If you want to sweeten the mixture, blend in powdered sugar a little at a time. You can also boost the pistachio flavor with 1–2 tablespoons of pistachio oil. When the consistency is where you want it, taste and add salt.
- Transfer the paste to a clean, lidded jar and store in the refrigerator for up to 1 month.
Notes
Unsweetened by default: This paste is intentionally unsweetened so it works in both sweet and savory recipes. If you prefer a sweeter paste, blend in powdered sugar to taste.
Keeping the green color: When toasting the nuts, keep the roast light. Any browning will darken the final paste.
Pistachio oil (optional): Add 1–3 tablespoons for a stronger pistachio flavor and aroma, but avoid replacing all the neutral oil unless your pistachio oil is very mild.
Texture control: Add water and oil gradually until you reach the consistency you want. Thicker for fillings, looser for sauces.
Prep ahead: You can soak and peel the pistachios a few days in advance. Store the peeled nuts in an airtight container in the fridge until ready to use.
Blending tip: The mixture looks dry and crumbly before it smooths out. Keep scraping the bowl and blending; it will come together.
Storage: Store finished pistachio paste in a clean jar in the fridge for up to 1 month. Freeze for longer storage.
Nutrition
Serving: 1tablespoon | Calories: 141kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
