This pistachio paste has so many uses. It can be folded into cake batters, whipped into creams and custards, or even stirred into savoury dishes to give a distinctively creamy, nutty edge.
Best of all, it's incredibly easy to make. The only ingredient is pistachios! Yes, really!
Of course, there are a few tricks to getting perfectly green, smooth and light pistachio paste from a simple batch of store bought pistachios but fear not! Below, I've included really detailed advice, along with a photo for every step of the process.
You can make pistachio paste by simply blending shelled pistachios until the oils are released, giving a brownish-green paste.
If you want really vibrant green paste, you need to use peeled pistachios. You can buy raw, peeled pistachios and they're beautiful, but they’re also pricey - typically double the price of standard pistachios!
The cheapest option to get a nice green, super smooth paste without too much work is to buy shelled pistachios and blanch them at home. It’s a simple process with great results.
Makes 750g paste.
Ingredients
- 500 g (3½ cups) pistachios shelled
- 250 ml (1 cup ) water freshly boiled
Equipment
- Food processor / power blender
Instructions
Bring a large pan of water to the boil. Drop the pistachios into the water and turn the heat down to low. Cook for 2 minutes.
Tip the pistachios into a sieve and allow to drain completely. Run cold water over the pistachios to cool them.
Tip a handful of nuts into a tea towel.
Rub gently until the skins release.
Transfer the green kernels to a bowl and discard the skins. Repeat a handful at a time until all the skins are removed.
Tip the pistachios into the bowl of your food processor or power blender.
Blitz for several minutes, stopping to scrape down the sides or allow the motor to cool as needed. At first, the nuts will break up, then look sandy, then stiff, then eventually, the oils will begin to release and at least, you will have an oily, clumpy green paste.
You can stop at this stage, if you like, but I like a super smooth mixture that's easy to whip into pastry cream, so if you want the same as pictured in the jar, follow the next step.
Add 250ml (1 cup) of freshly boiled water (or less for a thicker paste) and blitz again until you have an ultra smooth paste. This shouldn't take more than a minute or two.
Keep your pistachio paste in a well sealed jar in the fridge. It should keep for 1-2 weeks.
How will you enjoy yours?
Pistachio paste
Pointers, tricks and troubleshooting tips for the perfect pistachio paste
Is pistachio paste easy to make?
Yes, this recipe is super simple and super quick! All you have to do is prepare the pistachios for blending by quickly blanching and peeling them.
If you follow the tea towel peeling method in the recipe, it won't take long before you have perfectly peeled and vibrant pistachios ready to blend into a smooth paste.
If you get stuck, I’ve included some photos with each step of the recipe. So you can make sure you’re on the right track at every step of the way.
Can I use raw, pre-peeled pistachios?
If you’re willing to splash out and buy pre-peeled pistachios you can skip the preparation and blend them from the packet. However, pre-peeled pistachios are very expensive, so that’s why I blanch mine.
Will I need any special equipment to make pistachio paste?
This recipe is very simple, so all you’ll need to make your pistachio paste is some measuring equipment (scales), a blender, a saucepan, a spatula and a tea towel.
Is pistachio paste the same as pistachio butter?
Yes, pistachio paste and pistachio butter are the same. Do be aware though if you buy pistachio butter it can sometimes come with added oil, salt or sweetener. This version lets the natural oils and moisture in the pistachios work to create a lovely smooth paste.
How can I tell if pistachios have gone off?
Nuts can remain edible for years if they’re stored correctly, but if left too long or left exposed to air they will go bad. Before they go bad they start to gradually lose flavour as they age, often becoming more bitter.
When pistachios, and other nuts, get old they will lose water content and dry out. This will cause them to shrink in size and look darker in colour. So if your pistachios seem dry and aren’t a bright green colour, it’s best to discard them.
Is pistachio paste suitable for vegetarians?
Yes, this pistachio paste recipe is completely vegetarian as it only contains nuts and water.
If you’re using this paste in a recipe, don't forget to check the labels of the other ingredients you use to make sure that they’re vegetarian too.
Is pistachio paste suitable for vegans?
Yes, this pistachio paste recipe is completely vegan as it only contains pistachios and water.
This is a good alternative to shop bought pistachio paste/ butter, as pre-prepared nut butter can sometimes contain dairy or other animal derived ingredients.
If you’re using this pistachio paste as part of another recipe then don’t forget to check all of your ingredients labels to make sure they’re vegan too.
Is pistachio paste gluten-free?
Yes, this pistachio paste only contains pistachios and water so it’s completely gluten-free.
Do be aware of anything in your preparation area that contains gluten and could contaminate the food with gluten, either through direct contact or airborne particulates. Also be sure to thoroughly wash your equipment if it has previously been used with gluten containing food, especially in difficult to reach areas of the blender.
If you’re serving this dish to someone with a gluten-related disorder it’s best to talk them through the ingredients, preparation method and preparation environment first.
Is pistachio paste keto-friendly?
Yes, this pistachio paste is keto-friendly as it only contains pistachios. Pistachios are recommended by various sources for a ketogenic diet as they’re high in fibre and antioxidants. It should be fine for a ketogenic diet as long as you’re monitoring your carbohydrate intake carefully.
While pistachios are low in carbohydrates, they still contain 5.8 grams carbohydrates per cup. With that in mind it’s best to enjoy this paste in moderation, though it’s unlikely you will be eating anywhere near a cup regardless of what you’re using it for.
Is pistachio paste healthy?
This recipe only has 1 ingredient - pistachios! Pistachios are a great source of protein, fibre and antioxidants and are a great addition to a healthy diet.
Having said that, pistachios are around 40% fat, so a single tablespoon will be around 62 calories. With this in mind it’s a food best eaten in moderation, especially if you’re paying attention to your calorie intake.
Is pistachio paste safe to eat while pregnant?
Pistachios have been found to help regulate blood glucose levels, so they’re thought to be very healthy for a pregnancy and for pregnant people with gestational diabetes.
If you’re making this recipe for someone who is pregnant, you should make sure that all of your ingredients are in good condition and the meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with pistachio paste?
Pistachios are a versatile nut that can be eaten with sweet or savoury dishes. This paste would probably work best with a dessert. For example, you could mix it with some sugar and use it as a filling for pastries, similar to this cinnamon roll recipe.
In Italian cooking, pistachio is often paired with white chocolate to fill cannolis or to make gelato. So you could even try using the pistachio paste with cream and milk in an ice cream maker (per your machine’s instructions).
Or for something more lowkey, you could add a spoonful to your porridge in the morning with some honey.
For something savoury, lamb and pistachio is a classic combination, so you could try mixing the pistachio paste with herbs and spices and coating a rack of lamb with the paste - which would be similar to this Jamie Oliver recipe.
Where can I buy shelled pistachios?
Pistachios are very popular, so you can usually find them with other nuts and dried fruits in your local supermarket. In the UK the dried nuts section is often next to the baking section, but in some supermarkets dried nuts are sometimes kept with the fresh fruit, so it’s best to hunt around or ask an assistant if you can’t find them.
If you can’t find any pistachios in store, you can usually find them on Amazon or from online health food retailers.
Pistachios have a beige outer hard shell that can’t be eaten, a papery brown skin that is edible (but with a tough texture and little flavour) then green flesh. For this recipe, I used pistachios with no outer shell, but which still had their skin. This is the type of pistachio you will usually find with dried nuts in your local supermarket.
The blanching method is only to remove the /skin and help them retain their vibrant colour. You can buy pistachios which have already been de-shelled and blanched, but they’re very expensive. So if you do buy pre-shelled pistachios feel free to skip the blanching step and just blend them straight away.
Can I use salted pistachios to make pistachio paste?
No, this recipe calls for unroasted, unsalted, shelled pistachios. Once they’ve been roasted, pistachios will lose their vibrant colour, their flavour will be different and will be more likely to produce a gritty paste if blended.
Roasted and salted pistachios in the shell are a popular snack around the world, so you can usually find them next to the crisps and other salted nuts in supermarkets. So make sure that you don’t accidentally buy roasted and salted pistachios.
How should I store pistachio paste?
This pistachio paste is best stored in the fridge. While whole pistachios can be kept in the cupboard, once they’ve been blended with water they become more susceptible to bacteria and germs.
How long will pistachio paste keep?
Once you’ve made your paste, transfer it into a jar or airtight container and you can keep it in the fridge for up to 2 weeks. Store bought pistachio paste often lasts longer, but this is because it usually contains sugar or preservatives which prolong its shelf life.
Can I leave pistachio paste out on the counter?
No, if you leave your pistachio paste out on the counter then it will spoil and develop mould more quickly than if you keep it in the fridge.
Can I make pistachio paste ahead?
Yes, this recipe is perfect for making ahead and keeping in the fridge. Once you’ve made your pistachio paste you can use it safely for the next two weeks.
Can I keep pistachio paste in the refrigerator?
Yes, the best place to store your pistachio paste is the refrigerator. Make sure you store it in an airtight container to jar so it doesn’t become contaminated by anything in the refrigerator.
Can I freeze pistachio paste?
According to various sources, you can freeze pistachio paste for anything between 1 and 3 months. This is based on information for recipes which contain sugar.
I haven’t frozen this paste before, but I would probably be more cautious and keep it for 1 month. There’s no danger or food safety issues involved in freezing this paste, but the texture of the nuts might change during the freezing process.
What is the best way to defrost pistachio paste?
The best way to defrost pistachio paste is to place it into the fridge overnight. As I said, I haven’t frozen this recipe before, but as a general rule overnight in the fridge is usually the safest way to defrost food.
Can I make pistachio paste in a different quantity?
Yes, feel free to make as much or as little paste as you want. There’s no cooking involved in this recipe so all you have to do is blend less/more pistachios and add less/more water.
It’s best to do this by gradually adding 1/4 cup of water to your blender at a time so you can regulate the consistency of the paste. You don’t want to add too much and end up with a pistachio soup!
Can I make pistachio paste in a stand mixer such as a KitchenAid or Kenwood Mixer?
No, to make your pistachio paste you’re going to need a food processor or power blender to get a nice smooth consistency to your pistachio paste. A stand mixer doesn’t have the power or attachments required to break the pistachios down into a smooth paste.
Can I make pistachio paste with a food processor?
Yes, a food processor or power blender is essential for getting a nice smooth pistachio paste. If you use a food processor it will be easier to add the water gradually, but if you only have a power blender then that’s fine too.
How can I make sure my pistachio paste turns out perfectly?
To make sure your pistachio paste turns out perfectly all you really need to do is make sure your pistachios are prepared correctly, and then keep blending them until the paste is perfect.
To get a nice vibrant green paste you should make sure you fully remove the skin from your pistachios, but if a few bits remain it shouldn't affect the taste or texture of your paste.
Once you start blending your paste, you should gradually add the water and keep testing the consistency to make sure you don’t add too much and it doesn’t get too wet and sloppy. If you have the right amount of water and it turns out too coarse and gritty, keep blending. If there are lumps, keep blending!
This is a quick and easy recipe which is also very forgiving, so you should have a beautifully rich and smooth pistachio paste with very little stress!
Pistachios are used most in Italian and Central Asian and Middle Eastern recipes, so you could take some inspiration from there. Pistachio paste is so versatile, you could try adding some rose water or orange blossom water and use it to make Baklava inspired pastries.
Why did my pistachio paste turn out dry and gritty?
If your pistachio paste has turned out dry or gritty then it sounds like you haven’t added enough water. Try adding a few teaspoons of water at a time and keep mixing until you get a smooth consistency.
You could also add 1/2 tsp of a neutral oil like vegetable or sunflower oil, as it can help the natural oils in the pistachios emulsify with the water.
How can I add/change the flavours in the pistachio paste?
Or you could mix it in an ice cream maker with white chocolate, milk and cream to make pistachio gelato!
Where do pistachios come from?
Pistachios are a tree nut, picked from the pistachio tree. The pistachio tree is thought to have originated in the region which is now Iraq and Afghanistan, though it was first cultivated (or grown deliberately) near Uzbekistan. Pistachio trees live for as long as 300 years, so you could be eating pistachios from the same tree as someone in Georgian Britain!
Print this pistachio paste recipe
Pistachio Paste
Ingredients
- 500 g (3½ cups) pistachios shelled
- 250 ml (1 cup ) water freshly boiled
Equipment
- Food processor / power blender
Instructions
- Bring a large pan of water to the boil. Drop the pistachios into the water and turn the heat down to low. Cook for 2 minutes.
- Tip the pistachios into a sieve and allow to drain completely. Run cold water over the pistachios to cool them.
- Tip a handful of nuts into a tea towel and rub gently until the skins release. Transfer the green kernels to a bowl and discard the skins. Repeat a handful at a time until all the skins are removed.
- Tip the pistachios into the bowl of your food processor or power blender.
- Blitz for several minutes, stopping to scrape down the sides or allow the motor to cool as needed. At first, the nuts will break up, then look sandy, then stiff, then eventually, the oils will begin to release and at least, you will have an oily, clumpy green paste.
- You can stop at this stage, if you like, but I like a super smooth mixture so if you want the same as pictured, follow the next step.
- Add 250ml (1 cup) of freshly boiled water (or less for a thicker paste) and blitz again until you have an ultra smooth paste. This shouldn't take more than a minute or two.
Video
Notes
Nutrition
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