How to Make Homemade Pistachio Paste
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Super easy homemade pistachio paste. Sharing my proven tips to get a smooth texture and vibrant green color every time!
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To make the most incredibly gorgeous pistachio paste, you only need ONE ingredient: pistachios!
Would you believe this beautiful nut butter has zero food coloring? True story!
And the color wasn’t even painted in Photoshop. I promise! It’s naturally this vibrant green! And oh my goodness, so deliciously pistachio-y!
Over the years, I’ve made pistachio paste of many different shades, from dark brown (eek!) to bright and green. While a lot depends on the varity of pistachios you’re working with, I have some tips for you to up your chances of nice and green pistachio paste.
What kind pistachios to use:
Beautiful and delicious pistachio paste starts with the right kind of pistachios!
If you want bright green pistachio paste, choosing the right kind is the key!!
Roasted salted shelled pistachios with skin-on make a brown paste that’s super unappealing, I might say. Frankly, it does taste good. But keep those for snacking!
You’ll need raw pistachios. Raw pistachios means unsalted and not roasted. Also, pistachios from different regions result in different final product.
- Raw Shelled Pistachios: I’ve used these California shelled pistachios. They’re decent quality, but you’ll need to blanch and peel the brown skin to ensure brighter green paste.
- Slivered Pistachios: Now, if you want to avoid blanching and peeling step (because it can get pretty tedius!!), you can pay a little extra and get slivered pistachios.
The Secret to Vibrant Green Pistachio Paste:
There’re many different varieties of pistachio from different regions. And they all vary in color and taste.
California pistachios are the most common in the U.S. And unfortunately, they do tend to yield a darker, less vibrant green paste.
But there’s a way to make them less brown and encourage the brighter green color, even with California pistachios!
- Blanch the pistachios: the green color instantly brightens.
- Peel off the brown skin: removing any impurities helps to keep the beautiful green color of the pistachio.
How to remove brown skin off of pistachios:
1. Blanch the pistachios
- Bring a pot of water to a boil.
- Add the pistachios, and remove the pot from the heat.
- Soak for 30 seconds and transfer into a bowl with ice water.
- Transfer the cooled pistachios to a clean kitchen towel.
2. Rub off brown skin
- Gently rub the blanched pistachios between the cloth to peel off the brown skin.
- You may need to help some stubborn ones by peeling individually with your fingers. Separate the peeled pistachions from the brown skin. This process can be a bit tedious, but I promise it’s worth it!
How to make pistachio paste:
- Add the prepared pistachios into a food processor.
- Process until nice and smooth, adding a little bit of water to get things going smoother.
During this process, pistachios go through the following stages: whole nuts -> crumbs -> powder (or pistachio flour) -> paste. And the entire process takes less than 5 minutes!
Cost effective, incredibly delicious, healthy homemade pistachio paste!
How to use homemade pistachio paste:
I can’t wait to make amazing desserts incorporating this tasty nut butter.
Pistachio paste also makes an awesome snack! Spread it on a toast, or cracker, or just grab a spoon and dig in.
- Store pistachio paste in an airtight container in the fridge for 1-2 weeks.
- You can also freeze it for up to 3 months.
My Favorite Pistachio Recipes:
Homemade Pistachio Paste
- 1 cup (120 g) raw shelled pistachios
To peel the brown skin off:
- To remove brown skin, bring a pot of water to a boil. Add pistachios and remove from heat. Soak for 30 seonds or so and transfer into a bowl of ice water.
- Drain the pistachios onto a clean kitchen towel. Rub it gently and peel off the brown skin.
To make pistachio paste:
- In a food processor, put cleaned pistachios and process for 2 minutes, until pastey.
- Add up to ¼ cup of water and continue to process for another minute, or until nice and smooth.
- Store in an airtight container in the fridge for up to 1 weeks, or freeze for up to 3 months.
Tips & Notes
– Slivered Pistachios: Now, if you want to avoid blanching and peeling step (because it can get pretty tedius!!), you can pay a little extra and get slivered pistachios.
This recipe was originally published on March 6, 2015.