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 (1.1 lb) pistachios
- 250 ml freshly boiled water
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?
Print this pistachio paste recipe
Pistachio paste
Ingredients
- 500 g (1.1 lb) pistachios
- 250 ml freshly boiled water
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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