Smooth, rich, and naturally vibrant, this homemade pistachio paste is made from pure roasted pistachios and a touch of sweetness—perfect for baking, desserts, spreads, or gelato bases. With its intense nutty flavor and creamy texture, this versatile paste elevates everything from pastries to breakfast toast.
Why You’ll Love This Recipe
Homemade pistachio paste is a luxurious, flavorful ingredient that’s free from preservatives, artificial coloring, and excess sugar often found in store-bought versions. Making it at home allows you to control the texture, sweetness, and purity of the product. It’s ideal for enhancing desserts, mixing into creams, or simply spreading on toast. With a few simple steps and minimal ingredients, you can create a gourmet staple right in your kitchen.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Raw shelled pistachios
- Powdered sugar (optional for sweet version)
- Neutral oil (like grapeseed or sunflower), as needed
- Sea salt
- Vanilla extract (optional)
Directions
- Bring a pot of water to a boil. Add the pistachios and blanch for 1 minute. Drain and rub the nuts in a clean towel to remove their skins. Allow them to dry completely.
- Preheat the oven to 325°F (160°C). Spread the pistachios on a baking sheet and roast for 10 minutes, or until fragrant. Let cool slightly.
- Transfer the roasted pistachios to a food processor. Blend for 2–3 minutes until crumbly.
- Add the powdered sugar, sea salt, and vanilla extract (if using). Continue processing, scraping down the sides as needed.
- Slowly drizzle in the oil, 1 tablespoon at a time, blending until a smooth, creamy paste forms. This may take up to 10 minutes depending on your processor.
- Transfer the paste to a sterilized jar. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Servings and timing
Yield: About 1 cup
Preparation time: 10 minutes
Cooking time: 10 minutes
Processing time: 10 minutes
Total time: 30 minutes
Variations
- Sweet pistachio paste: Add more powdered sugar and vanilla for a dessert-ready version.
- Salted pistachio butter: Increase the salt slightly and omit the sugar for a savory spread.
- Chocolate pistachio spread: Blend in a bit of cocoa powder and melted dark chocolate for a rich, nutty treat.
- Cardamom spice: Add a pinch of cardamom for a warm, aromatic variation.
- No-oil version: If using a high-speed blender, you may not need additional oil.
storage/reheating
Store homemade pistachio paste in a sterilized, airtight jar in the refrigerator for up to 2 weeks. Stir before each use, as natural oils may separate. For long-term storage, freeze in small portions (e.g., silicone molds or ice cube trays) and thaw as needed. Do not microwave for reheating; instead, let it come to room temperature naturally for best consistency.
FAQs
What kind of pistachios should I use?
Use raw, unsalted, and shelled pistachios for the best control over flavor and texture.
Do I have to remove the pistachio skins?
Yes, removing the skins improves both the color and texture of the paste, giving it a smoother finish.
Can I skip roasting the pistachios?
Roasting deepens the flavor, but you can skip it for a more delicate, raw version of the paste.
What type of oil should I use?
Neutral oils like grapeseed, sunflower, or light olive oil work best so as not to overpower the pistachio flavor.
Can I make this paste without sugar?
Yes, sugar is optional. Omit it for a pure pistachio butter suitable for savory dishes.
How long does homemade pistachio paste last?
It lasts up to 2 weeks in the refrigerator and can be frozen for several months.
What can I use pistachio paste for?
It’s great for making gelato, pastry cream, macarons, cakes, or simply as a spread.
Why is my paste not smooth?
It may require longer processing or a more powerful food processor. Adding oil gradually helps achieve smoothness.
Is pistachio paste the same as pistachio butter?
They are similar, but pistachio paste is often slightly sweeter and used more for baking, while butter is typically savory.
Can I double the recipe?
Yes, just ensure your food processor can handle the increased volume for even blending.
Conclusion
Homemade pistachio paste is a rewarding and delicious ingredient that adds depth and luxury to a wide range of recipes. With just a few pantry staples, you can create a smooth, richly flavored paste that outshines any store-bought alternative. Whether you’re crafting gourmet desserts or enjoying it as a simple spread, this pistachio paste is a must-have in any kitchen.
Print
Homemade Pistachio Paste
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 1 cup
- Category: Condiment
- Method: Food Processor
- Cuisine: Mediterranean
- Diet: Vegan
Description
Onctueuse, riche et naturellement vibrante, cette pâte de pistache maison est composée de pistaches grillées pures et d’une touche de douceur, parfaite pour la pâtisserie, les desserts, les tartinades ou les bases de glace.
Ingredients
- 1 1/2 tasse de pistaches crues décortiquées
- 1/4 tasse de sucre en poudre (facultatif pour la version sucrée)
- 1 à 2 cuillères à soupe d’huile neutre (comme l’huile de pépins de raisin ou de tournesol), selon les besoins
- 1/4 cuillère à café de sel de mer
- 1/2 cuillère à café d’extrait de vanille (facultatif)
Instructions
- Portez une casserole d’eau à ébullition. Ajoutez les pistaches et blanchissez-les 1 minute. Égouttez-les et frottez-les avec un torchon pour retirer la peau. Laissez sécher complètement.
- Préchauffer le four à 160 °C. Étaler les pistaches sur une plaque de cuisson et les faire rôtir 10 minutes jusqu’à ce qu’elles soient parfumées. Laisser refroidir légèrement.
- Transférez les pistaches dans un robot culinaire et mixez pendant 2 à 3 minutes jusqu’à ce qu’elles soient friables.
- Ajoutez le sucre glace, le sel de mer et la vanille (si vous en utilisez). Continuez à mélanger en raclant les parois.
- Versez lentement l’huile, 1 cuillère à soupe à la fois, jusqu’à ce qu’une pâte lisse et crémeuse se forme (cela peut prendre jusqu’à 10 minutes).
- Conserver dans un bocal stérilisé au réfrigérateur jusqu’à 2 semaines, ou congeler pour une conservation plus longue.
Notes
- L’utilisation de pistaches de haute qualité améliore la saveur et la couleur.
- Ajustez la douceur en fonction de la façon dont vous prévoyez d’utiliser la pâte.
- Assurez-vous que les pistaches sont complètement sèches avant de les traiter pour éviter la formation de grumeaux.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 2g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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