Pistachio Paste
This homemade Pistachio Paste is creamy, subtly sweet, and made with just a handful of ingredients. Use it in baked goods, swirled into desserts, or spread on toast, this vibrant green paste adds bold pistachio flavor to anything it touches.
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.
Notes
Pistachio Type
Raw, unroasted, and unsalted pistachios are best for the brightest green color and smoothest texture. Roasted pistachios will still work but will give the paste a darker color and deeper flavor.
Uses
This paste is great in baking! Use in desserts, spread on toast, swirled into yogurt, blended into smoothies, or used in frostings and fillings.
Storage
Store in an airtight container in the fridge for 1–2 weeks.
Freezing
Yes! You can freeze pistachio paste. Portion it into small jars or silicone molds and thaw in the fridge as needed.
Nutrition
Serving: 1 servingCalories: 90kcalCarbohydrates: 5gProtein: 2.5gFat: 6.5gSaturated Fat: 0.8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3.5gSodium: 20mgPotassium: 105mgFiber: 1gSugar: 3gVitamin A: 8IUCalcium: 10mgIron: 0.5mg
Tried this recipe?Let us know how it was!