Sweet and nutty pistachio paste is so easy to make at home. It’s also cheaper and tastes so much better than store-bought – just pure pistachio flavour, sweetened to your liking.
1 ½tablespoonspistachio oilavocado oil or other neutral-flavoured oil
1 ½tablespoonwater
For best results, always weigh ingredients where a weight is provided
Instructions
Place pistachios in a small saucepan and add 1 cup of water.
Over medium heat, bring to a boil for 1 minute.
Drain through a strainer then drop them onto a clean kitchen towel. Fold it up and rub vigorously.
Peel away the papery brown skin from the pistachios and discard - this process will take about 10-15 minutes.
Transfer the peeled pistachios to a food processor and process for 2 minutes until very fine and almost fluffy looking. Different food processors will affect how long the blending takes as will how old or fresh your pistachios are.
Add the sugar and blend a little longer until it starts becoming a very thick paste.
With the processor running dribble in the oil slowly, followed by the water. Continue processing until it becomes smooth (or the consistency you like). This can take up to 15 minutes with some processors, so give it a break every so often so you don’t burn out the motor.
The paste will be a little warm from the processor and will thicken as it cools. It will start out a vibrant green colour and darken as it cools.
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Notes
Makes about ¾ cup. Nutritional info is approximate and based on a 1 tablespoon serving.
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Will keep for up to 1 month in the fridge or 1 week at room temperature. Can be frozen for up to 3 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.