In my last post, I shared two ways to make a pistachio latte: one with pistachio syrup and one with pistachio paste. Since I already provided a recipe for pistachio syrup, today I’ll show you how to make pistachio paste. It’s easy and simple to make!
Contents
Pistachio paste recipe
Pistachio paste is a concentrated form of ground pistachios. It consists of finely ground pistachios, often mixed with a small amount of oil or sugar. This versatile ingredient serves as a base for numerous recipes, such as pastries, ice cream, or even as a rich and flavorful spread on toast.
This paste has a smooth, creamy texture and a harmonious taste of nutty, sweet, and slightly salty notes. It offers a more nuanced taste than raw pistachios, with a concentrated nuttiness.
Pistachio paste vs other nut spreads:
- Flavor: More delicate and complex than peanut or almond butter
- Color: Distinctive green hue
- Texture: Often smoother and less oily than other nut spreads
- Culinary versatility: Are great for both sweet and savory dishes
Making your own paste ensures that it’s fresh and free from unnecessary additives. Plus, the homemade version has an incredibly rich, nutty flavor that you just can’t get from store-bought options.
Here is how to make pistachio paste at home:
Pistachio Paste
Ingredients
- 1 cup unsalted pistachios shelled
- 1/4 cup powdered sugar optional for sweetness
- 1-2 tbsp neutral oil such as grapeseed or canola
- 1/2 tsp almond extract optional
Instructions
- If the pistachios are not already roasted, preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and roast for about 10 minutes, stirring halfway through. Let them cool.
- Place the cooled pistachios in a blender or a food processor. Pulse/blend until they form a fine crumb.
- Gradually add the oil while blending, until the mixture becomes a smooth paste.
- Blend in the powdered sugar and almond extract, if desired.
- Transfer to an airtight container and refrigerate.
Notes
- If you prefer a smoother paste, you can strain the mixture through a fine-mesh sieve to remove any larger pieces.
- The paste will keep in the refrigerator for up to one month. Stir before use, as oil separation may occur.
Variations
From this recipe, you can adjust the ingredients to make other varieties.
1. Pistachio Spread: Sweeter and flavored with vanilla and almond extracts, making it perfect for spreading on toast, pancakes, or used as a filling in desserts.
- 1 cup unsalted pistachios (shelled)
- 2-3 tablespoons neutral oil (such as grapeseed or canola)
- 1/4 cup powdered sugar
- 1/2 teaspoon almond extract (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
2. Pistachio Butter: More straightforward and savory, ideal for use as a nut butter alternative, in smoothies, or as a dip for fruits and vegetables.
- 1 cup unsalted pistachios (shelled)
- 1-2 tablespoons neutral oil (such as grapeseed or canola)
- 1/2 teaspoon salt
You can adjust the sweetness, salt, and consistency to suit your taste!
3. Pistachio Cream is a sweeter, more indulgent variant. It often incorporates sugar, milk solids, and sometimes vanilla for a dessert-ready spread.
4. Pistachio Puree refers to a smoother, more refined version. It is often used in high-end pastry applications where a completely smooth texture is desired.
How to use
1. Beverages and Smoothies
Pistachio paste can transform ordinary drinks into luxurious treats. Some beverage ideas include:
- Pistachio shot
- Pistachio latte
- Pistachio smoothie bowl
- Pistachio milkshake
- Pistachio cocktail syrup
2. In Desserts
This paste elevates a wide array of desserts with its unique flavor and color. Pistachio paste enhances the flavor and moisture of cakes and pastries, imparts rich flavor and creamy texture to frozen desserts, and adds depth and richness to cookies and confections.
a. Cakes and Pastries
- Pistachio layer cakes
- Macarons with pistachio filling
- Pistachio cream puffs
- Baklava with pistachio paste layers
b. Ice Cream and Frozen Desserts
- Pistachio gelato
- Pistachio-swirled frozen yogurt
- Pistachio semifreddo
- Pistachio popsicles
c. Cookies and Confections
- Pistachio brittle
- Pistachio shortbread
- Pistachio truffles
- Pistachio nougat
3. Savory Applications
- Sauce base for pasta (pistachio pesto pasta) or grilled meats
- Flavor enhancer for hummus or other dips
- Spread for gourmet sandwiches
- Ingredient in salad dressings
4. Spreads and Toppings
Some simple yet elegant ways to use the paste include:
- Spread on toast or crackers
- Topping for oatmeal or yogurt
- Drizzle over fresh fruit
- Filling for crepes or pancakes
Substitutes
1. Other Nut Pastes and Butters
When pistachio paste isn’t available, other nut pastes can serve as suitable substitutes in many recipes. The following alternatives can be used with some adjustments to achieve similar results:
| Substitute | Flavor Profile | Best Used In |
| Almond paste | Mildly sweet, nutty | Baked goods, confections |
| Cashew butter | Creamy, slightly sweet | Savory sauces, smoothies |
| Hazelnut paste | Rich, chocolatey notes | Desserts, spreads |
| Macadamia nut butter | Buttery, subtle | Cookies, ice creams |
While these substitutes won’t perfectly mimic the unique flavor of pistachio paste, they can still produce delicious results.
2. Non-Nut Alternatives for Allergies
For those with nut allergies, you can try these several non-nut alternatives:
- Sunflower seed butter: Creamy with a slightly bitter note
- Pumpkin seed paste: Earthy and rich in flavor
- Tahini sesame paste: Nutty with a slight bitterness
- Green pea puree: Vibrant color with a subtle sweetness
These alternatives can be used in both sweet and savory applications, often with minor recipe adjustments.
