Making your own pistachio paste at home is surprisingly simple and incredibly rewarding! With just one ingredient, you can create a smooth, naturally vibrant green paste that tastes intensely pistachio-rich. I’m sharing my proven tips for a smooth texture and a vibrant green color every time!
Unlike my homemade pistachio butter, you only need ONE ingredient to make the most incredibly gorgeous pistachio paste: pistachios!
Would you believe this beautiful nut butter has zero food coloring? Yep, the color really is that gorgeous green. No Photoshop tricks here! I promise! 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 variety of pistachios you’re working with, I have some tips to increase your chances of a nice, green pistachio paste.
Table of Contents
- Why you’ll love this recipe
- Pistachio Paste vs. Pistachio Butter
- Choosing the right pistachios (this matters!)
- The secret to vibrant green pistachio paste
- How to remove brown skin off of pistachios
- How to make easy homemade pistachio paste
- How to use homemade pistachio paste
- Storage
- My Favorite Pistachio Recipes
- Homemade Pistachio Paste Recipe
Why you’ll love this recipe
- Just 1 ingredient – No sugar or additives, just pure pistachios.
- Naturally vibrant & flavorful – Beautiful green color and rich, true pistachio flavor. No food coloring needed!
- Smooth, creamy texture – Blends into a smooth paste in minutes with just a food processor.
- Cost-effective – Much more affordable than store-bought versions.
- Versatile & easy to use – Perfect for desserts and baking.
Pistachio Paste vs. Pistachio Butter
Unlike pistachio butter, which is often made with sweeteners or oils, pistachio paste is basically pistachios blended into a smooth paste! It’s also thicker in consistency.
Choosing the right pistachios (this matters!)
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!!
Avoid:
- Roasted pistachios
- Salted pistachios
- Pistachios with skins on
These will give you a dull, brownish paste (still tasty, but not very pretty!).
Use:
- Raw, unsalted pistachios
- Peeled pistachios (no skins) – More on how below…
Your Options:
1. Raw Shelled Pistachios (with skins)
- Budget-friendly
- Require blanching and peeling (how-to tutorial included below)
- Common in the U.S. (California pistachios)
2. Slivered Pistachios (no skins)
- Best option for vibrant green color with minimal effort
- More expensive
- Save time (no peeling!)
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 easy homemade pistachio paste
- Add the peeled pistachios to a food processor.
- Blend until nice and smooth, scraping down as needed.
- Add neutral oil, a little at a time, if needed, to help it blend. (You can also use 1-2 tablespoons of water instead of oil.)
During this process, the pistachios will transform in stages: whole nuts -> crumbs -> powder (or pistachio flour) -> paste. And the entire process takes less than 5 minutes!
oil vs water
If you’re planning to use the pistachio paste right away, you can add water instead of oil to help the paste blend smoothly.
Just keep in mind that adding water reduces the shelf life of the paste, and not ideal if you’re planning to store it in the fridge.
Cost effective, incredibly delicious, healthy homemade pistachio paste!
Use a Powerful Food Processor
For the smoothest pistachio paste, a large, powerful food processor (like a Cuisinart 14-cup model) makes a big difference.
Stronger motors process the nuts more efficiently, helping them release their natural oils faster and blend into a smooth paste without overheating or getting stuck at the crumb stage. Smaller or less powerful machines may struggle and require more scraping and longer blending time.
How to use homemade pistachio paste
This flavorful pistachio paste is incredibly versatile. It can be used in so many pastries and desserts, like my pistachio macarons, pistachio gelato or ice cream, pistachio frosting, cookies, and so much more.
I can’t wait to make amazing desserts incorporating this tasty nut butter.
This homemade paste also makes an awesome snack! Spread it on a toast, or cracker, or just grab a spoon and dig in.
Storage
Store pistachio paste in an airtight container in the fridge for 1-2 weeks.
You can also freeze it for up to 3 months.
How to freeze pistachio paste
I like to freeze the pistachio paste in 1-tablespoon portions. First, drop a tablespoon of paste on a plate lined with parchment paper, flatten slightly, and freeze for 1 hour. Then transfer them into a freezer bag before putting it back in the freezer.
My Favorite Pistachio Recipes
Video Tutorial
Homemade Pistachio Paste
Ingredients
- 1 cup (120 g) raw shelled pistachios
- 1 teaspoon neutral oil Note 2
Instructions
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 5-10 minutes, until pastey. It'll go through a few stages; be patient.
- Add oil to help the paste to blend more easily, and continue to process for another 5-10 minutes, or until it is nice and smooth.
- Store in an airtight container in the fridge for up to 1 weeks, or freeze for up to 3 months.
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Video
Tips & Notes
Nutrition
This recipe was originally published on March 6, 2015.
LQQKS delightful.
I am excited to make something with this very green pistachio paste.💚
Thank you!😊
So glad you tried and loved the recipe, Bella. Thank you for your feedback!