Creamy, dreamy, and maple-kissed—this pistachio paste is amazing to bake with and to add into your favorite treats!
Pistachio Paste: A Maple-Sweetened Must for All Your Dessert Dreams
Pistachios seem to finally be having their moment in the States, but in places like Turkey, they’ve been a staple forever—especially in desserts, chocolates, drinks, and pastries. After spending time there, it was impossible not to fall in love with how boldly and beautifully pistachio flavor is used. That inspiration stuck with me, and when I started working on a pistachio coffee cake, I knew the best way to really capture that flavor was with a smooth, slightly sweet paste. This maple-sweetened version is simple, vibrant, and so much fun to find new ways to use it!
Why You’ll Love This Recipe
Naturally Vegan: Made without dairy and sweetened with maple.
Perfectly Spreadable: Thick, smooth texture that blends beautifully.
Versatile AF: Use it in frosting, yogurt, pastries, or straight off the spoon.
No Fancy Ingredients: Just raw pistachios, maple syrup, salt, and water.
Pistachio Paste vs Pistachio Butter
Pistachio paste is typically used in baking and desserts—it’s smoother, slightly sweetened, and meant to blend seamlessly into batters, creams, or fillings.
Pistachio butter, on the other hand, is often roasted and meant to be eaten like a nut butter: thicker, toast-friendly, and more intense in flavor.
This paste lands somewhere in between—it’s smooth and spoonable, but sweetened just enough to be perfect in desserts.
Ingredient Highlight: Raw Pistachios
Raw pistachios are the star of this paste, offering a naturally rich flavor and stunning green hue. Using unroasted and unsalted pistachios keeps the flavor fresh and lets the nut’s natural sweetness shine. Bonus? Pistachios are packed with heart-healthy fats and plant-based protein.
Madly Delicious Must-Know Tips & Questions
Don’t skip the blanch:
Removing the skins gives your paste that gorgeous green color and a smoother texture. Yes, it takes a little time—but trust, it’s worth it.
Start slow with the water:
Add water gradually until the texture is right where you want it. Thick, smooth, and spreadable is the goal.
Taste and tweak:
Add more maple syrup if you want it sweeter, or an extra pinch of salt to balance the flavor.
Can I use roasted pistachios?
Yes, but the paste will turn out darker and have a deeper, toastier flavor.
Can I use this in baking?
Absolutely! Use it in frostings, fillings, cheesecake bases, or even swirl it into banana bread.
How long does it last?
It’ll keep in the fridge for 1–2 weeks in a sealed jar. You can also freeze it in small portions for longer storage.
Do I need a high-speed blender?
Not necessarily. A small food processor works great—just pause and scrape down the sides often for the smoothest result.
Let’s Dish: Did You Know?
Pistachios have been cultivated for thousands of years, with origins tracing back to the Middle East and Central Asia. In many cultures—especially in places like Turkey and Iran—they’re used in everything from baklava to ice cream. Their natural richness and slight sweetness make them a favorite for sweet applications, and that signature green hue? It’s all-natural and a sign of top-quality pistachios.
Feeling nutty in the best way? Then try my Pistachio Paste!
This easy blend of maple and pistachio makes for the ultimate spoonable treat. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Recipes
Pistachio Coffee Cake (with homemade Pistachio Paste)
Pasta e Piselli (Roman Pasta with Peas)
Apple Fritters with Whiskey Drizzle
Pistachio Paste
Equipment
- Food Processor (I used a small one)
Ingredients
- 1 cup unroasted and unsalted pistachios, Tip: Use raw pistachios if you want the brightest green. Roasted pistachios will give you a browner paste.
- 2 tbsp pure maple syrup
- A few pinches of salt
- 3-6 tbsp water (start small and increase as needed)
Instructions
- Blanch the Pistachios: Bring a small pot of water to a boil. Add 1 cup of pistachios and blanch for 1½ to 2 minutes, just until the skins begin to loosen. Drain and spread the pistachios out on a clean kitchen towel.
- Remove the Skins: While still warm, gently rub and peel off the skins from each pistachio. This part takes a little time—about 30 minutes—but it’s worth it for that vibrant green color. Discard the skins and set the peeled pistachios aside.
- Start Blending: Add the peeled pistachios to a small food processor and pulse until they break down into a fine, powdery texture. Scrape down the sides as needed. Around 1-2 minutes.
- Add Flavor and Liquid: Add 2 tablespoons of maple syrup and a few pinches of salt. Pulse again. Begin adding 3 tablespoons of water, blending until a thick paste forms. Add more water, 1 tablespoon at a time, until you reach your desired consistency. The paste should be smooth, thick, and spreadable.
- Adjust to Taste: Taste and adjust with a bit more maple syrup or salt, if desired. Blend again briefly to combine.
- Store and Use: Transfer to a jar or airtight container. Use immediately or store in the refrigerator for up to 1-2 weeks.