Pistachio paste offers a richer flavor than pistachio syrup when making the pistachio latte. I previously shared the methods of making the syrup. Now, I’ll guide you through making the paste. This condiment is surprisingly straightforward to make.
Contents
Pistachio paste recipe
Pistachio paste is a concentrated form of ground pistachios. It consists of finely ground pistachios with a small amount of oil or sugar. This 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 works beautifully in all kinds of dishes. In drinks, you can use it to make pistachio shot, mix it with coffee for a pistachio frappuccino, or blend it with yogurt, milk, and honey for a creamy smoothie.
It’s also perfect for desserts! The paste is used to make pistachio ice cream, pistachio cheesecake, or a silky pistachio crème brûlée. You can stir it into cookie dough for pistachio cookies, fold it into mascarpone for pistachio tiramisu, or mix it into overnight oats for a nutty twist at breakfast.
For savory meals, you can stir pistachio paste into pasta or risotto, or use it in marinades for meat and veggies. It’s a simple way to add rich, nutty flavor to your cooking!
Here is how to make pistachio paste at home:
Pistachio Paste
Nutrition
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
- Strain the mixture through a fine-mesh sieve for a smoother paste.
- Store in the refrigerator for up to one month. Stir before use, as oil separation may occur.
- Skip or reduce the powdered sugar for a low-sugar version.
- Reduce the oil or swap in a bit of unsweetened almond milk to help blend for a lower-fat version.
Similar Recipes:
Variations
From this recipe, you can adjust the ingredients to make other varieties.
- Pistachio Spread is perfect for spreading on toast, or 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
- Pistachio Butter is 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
- Pistachio Cream is a sweeter, more indulgent variant. It often incorporates sugar, milk solids, and sometimes vanilla for a dessert-ready spread.
- 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.
Substitutes
When pistachio paste isn’t available, try these alternatives:
- Other Nut Pastes and Butters
- Almond paste is best used in baked goods and confections.
- Cashew butter has a creamy texture and slightly sweet flavor. It’s perfect for savory sauces and smoothies.
- Hazelnut paste shines in desserts and spreads.
- Macadamia nut butter offers a buttery, subtle taste. It works beautifully in cookies and ice creams
- Non-nut Alternatives can be used in both sweet and savory applications
- Sunflower seed butter is creamy with a slightly bitter note
- Pumpkin seed paste is earthy and rich in flavor
- Tahini sesame paste is nutty with a slight bitterness
- Green pea puree has a vibrant color with a subtle sweetness