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, and the best part is its versatility. Besides using it in a latte, you can incorporate this paste into a variety of recipes, such as pastries, ice cream, or even as a rich and flavorful spread on toast.
Making your own pistachio 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.
Besides the Pistachio latte, you can also make other drinks with this paste, like the Pistachio Shot. So let’s get to it! 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 tablespoons neutral oil (such as grapeseed or canola)
- 1/2 teaspoon almond extract (optional)
Instructions
- Prepare the Pistachios: 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.
- Process the Pistachios: Place the cooled pistachios in a food processor or a blender. Pulse/blend until they form a fine crumb.
- Add the Oil: Add 1 tablespoon of oil and continue processing. Add more oil as needed to reach your desired consistency.
- Sweeten and Flavor: Add powdered sugar and almond extract, if using, and process until fully incorporated.
- Store: Transfer the paste to an airtight container and store it in the refrigerator.
Notes
From this Pistachio Paste recipe, you can adjust the ingredients to make pistachio spread and butter, the instructions remain the same.
Pistachio Spread: Sweeter and flavored with vanilla and almond extracts, making it perfect for spreading on toast, pancakes, or using 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: 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!
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.
