Homemade Pistachio Paste
Servings: 6 servings
Yields: About 180g pistachio paste
Calories: 117kcal
Super easy homemade pistachio paste. Sharing my proven tips to get a smooth texture and vibrant green color every time!
Print Recipe
Ingredients
- 1 cup (120 g) raw shelled pistachios
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 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.
Notes
Note 1: Use unsalted raw pistachios.
- 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.
- 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.
Nutrition
Servings: 1 batch
Calories: 117kcal
Carbohydrates: 6g
Protein: 4g
Fat: 9g
Sugar: 2g
Sodium: 1mg