Homemade Pistachio Paste
Servings: 6 servings
Yields: About 120g pistachio paste
Calories: 114kcal
Super easy homemade pistachio paste. Sharing my proven tips to get a smooth texture and vibrant green color every time!
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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.
Video
Notes
Note 1: Choose unsalted and unroasted pistachios. I've used these California shelled pistachios. They're decent quality, but you must blanch and peel the brown skin to ensure a brighter green paste.
You can also use slivered pistachios: If you want to avoid the blanching and peeling step (which can get pretty tedious!!), you can pay a little extra and get slivered pistachios.
Note 2: Any neutral oil, such as avocado or grapeseed oil, will work. It helps to emulsify and thin out the paste for easier blending. In the past, I used to add water instead of oil, but I learned that it's not ideal for shelf life. If you're using the pistachio paste right away, you can use water, but it's better to use oil.
Nutrition
Servings: 20 g
Calories: 114kcal
Carbohydrates: 6g
Protein: 4g
Fat: 9g
Sugar: 2g
Sodium: 1mg
