Pistachio paste is a basic ingredient in Italian pastry and gelato making. Made from 100% pistachios, it has a rich, intense flavor and a naturally creamy texture.
Unlike pistachio cream, which contains sugar and is used as a sweet spread, pistachio paste is pure and unsweetened. It's mainly used as a base for recipes such as pistachio gelato, cakes, and fillings.
Its real magic lies in its versatility. This smooth and fragrant paste can be used to create a wide range of desserts, from pistachio gelato to elegant pastries and cakes.
Making pistachio paste at home is surprisingly simple. You only need high-quality pistachios and a good blender. As you process them, the natural oils are released, transforming the nuts into a smooth, rich paste.
In Italy, especially in Sicily, pistachios are highly valued for their intense flavor and natural green color. Pistachio paste made from these nuts is considered one of the finest ingredients for traditional desserts.
If you love pistachios, this is a must-have preparation. Once you try homemade pistachio paste, you’ll want to use it in all your favorite recipes.
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What Is Pistachio Paste?
Pistachio paste is a basic ingredient used in Italian pastry and gelato making. It's made from 100% pistachios, finely ground into a smooth and naturally creamy paste.
Unlike pistachio cream, which contains sugar and is used as a sweet spread, pistachio paste is pure and unsweetened. It has a more intense, natural flavor and is mainly used as a base for recipes rather than eaten on its own.
Because pistachios are rich in natural oils, they release their fat during blending, creating a smooth texture without the need for added oils or other ingredients.
Ingredients
Prep Time: 40 Min | Cook Time: 15 Min | Servings: about 350 g (12 oz) of pistachio paste
- 400 g (14 oz) pistachios - shelled and peeled (Use no less than 300 g; smaller quantities may not blend properly and can get stuck under the blades of the food processor)
How to Make Pistachio Paste
Before you Start!
The color of pistachio paste depends on whether you use peeled or unpeeled pistachios.
There’s no difference in taste or texture, but peeled pistachios will give your cream a brighter green hue. If you leave the skins on, the color will be more brownish or earthy green.
That vivid bright green you sometimes see in store-bought spreads? It’s usually the result of added food coloring.
Real pistachio paste made with 100% natural pistachios has a muted green-brown tone, almost hazelnut-colored.
This natural look is a mark of authenticity and quality. When you make it at home, you’ll see it for yourself—pure pistachios, pure flavor.
The color of pistachio paste is a key indicator of quality.
How to Peel Pistachios (Optional)
If you prefer a brighter green cream and want to peel the pistachios, here’s how:
- Soak shelled pistachios in a bowl of cold water for about 12 hours.
- After soaking, remove the skin from each pistachio by pinching it gently.
- Dry the peeled pistachios thoroughly using a clean cloth, rubbing them well to remove any remaining skin.
Peeling pistachios is time-consuming, but it can improve the final color if that’s important to you.
Instructions
Step 1) - Spread the pistachios on a baking tray lined with parchment paper.
Toast them in a preheated static oven at 170°C (340°F) for about 15 minutes on the middle rack.
NOTE: Be careful not to let them brown - just toast them lightly to bring out their flavor.
STEP 2) - When the pistachios are cool, transfer them to a powerful food processor.
Begin blending at high speed. After a few seconds, you’ll get a coarse grind—this is pistachio grain (granella di pistacchio), often used as a topping for desserts or savory dishes.
TIP: Depending on your food processor, you may need to adjust the speed. If the pistachios don’t move well, try a slightly lower speed to keep them in contact with the blades.
STEP 3) - Keep blending. Pause occasionally to scrape down the sides with a spatula, pushing the mixture back toward the blades.
At first, the mixture will resemble dry pistachio flour. After 10 to 15 minutes, the nuts will begin releasing their natural oils, and the texture will become thicker and more compact.
At this stage, you’ve made pistachio paste.
NOTE: If you want to make a sweet pistachio cream, you can add 2 tablespoons of powdered sugar at this stage.
Continue blending patiently, scraping down the sides regularly.
With time and heat from the blades, the mixture will gradually transform into a smooth, creamy paste.
STEP 4) - After about 30 minutes of total blending time, the pistachio paste should become a soft, spreadable paste.
However, this can vary depending on your appliance. With less powerful machines or smaller blades, it may take 40 minutes or even up to 1 hour.
NOTE: If the mixture struggles to come together, you can add 1 tablespoon of neutral vegetable oil (such as sunflower or grapeseed oil).
WARNING! Never add water or milk—it will ruin the texture and shorten shelf life.
Once your pistachio paste is ready, you can use it immediately in a dessert recipe.
Kitchen Tools and Equipment
A good food processor is essential for making pistachio paste. It should have at least 500 watts of power, although a higher wattage will give faster and smoother results.
If your food processor isn’t powerful enough, the process may take longer, sometimes up to an hour, before the pistachios release their natural oils. With a strong machine, you can usually achieve a smooth pistachio paste in about 30 minutes.
A powerful food processor is the key tool for achieving a smooth and creamy pistachio paste.
Here are two reliable options:
- Oster Blender and Food Processor Combo – A versatile appliance with 650 watts of power and multiple functions, suitable for this type of preparation.
- Ninja Food Processor – A high-performance machine, ideal for making nut pastes and spreads with a smooth texture.
Other Useful Tools
A spatula is also essential. As the pistachios blend, some of the mixture will stick to the sides of the bowl.
Stop the food processor a few times during the process and use a spatula to scrape down the sides, pushing the mixture back toward the blades. This helps achieve a smoother and more even texture.
You’ll also need the spatula at the end to transfer the finished pistachio paste from the bowl.
Tips for Perfect Pistachio Paste
TOASTING THE PISTACHIOS: Toasting the pistachios enhances their flavor and helps release their natural oils, resulting in a more intense aroma and a smoother texture. Be careful not to over-toast or burn them, as this can create a bitter taste.
LET THEM COOL: Always let the pistachios cool completely before blending. Blending them while still warm can affect the final texture and make it harder to achieve a smooth paste.
STOVETOP OPTION: You can also toast the pistachios in a skillet on the stovetop. Stir continuously and keep a close eye on them, as they burn easily.
BLENDING CONSISTENCY: If your food processor struggles to create a smooth texture, you can add 1 to 2 tablespoons of neutral vegetable oil (such as sunflower or grapeseed oil). Never add water, milk, or other liquids, as they will ruin the texture.
PEELED OR UNPEELED?: You can blend pistachios with or without their skins. Unpeeled pistachios give a more rustic, brownish color, while peeled pistachios result in a brighter green paste.
MINIMUM QUANTITY: For best results, use at least 350 g (12 oz) of pistachios. Smaller quantities may not blend properly, especially in larger food processors.
SWEET VERSION (OPTIONAL): If you want to make a sweet pistachio cream, use powdered sugar. Avoid liquid sweeteners or granulated sugar, which can affect the texture.
OTHER NUTS: You can use the same method to make nut pastes with hazelnuts, almonds, or peanuts.
How to Store Pistachio Paste
Once your pistachio paste is ready, transfer it to a clean, airtight glass jar.
If made with 100% pistachios, you can store it at room temperature for up to 1 week, away from heat and direct sunlight.
For longer storage, keep the pistachio paste in the refrigerator, where it will stay fresh for up to 2 to 3 weeks.
NOTE: Refrigeration may cause the paste to firm up slightly. Before using, let it sit at room temperature for 10 to 15 minutes, or stir it gently to restore its smooth texture.
For even longer storage, you can freeze pistachio paste in small portions. Thaw it in the refrigerator overnight before using.
How to Use Pistachio Paste
Pistachio paste is incredibly versatile and can be used in both sweet and savory recipes.
SWEET USES
The most common way to use it is in desserts. You can spread it on toast, biscuits, or fette biscottate for a simple treat. If you prefer a sweeter version, you can mix it with a little powdered sugar to turn it into a pistachio cream-style spread.
Pistachio paste is also the key ingredient for making pistachio gelato, giving it an intense and authentic flavor. It’s perfect for enriching mascarpone-based desserts like pistachio tiramisu, as well as fillings for cakes and pastries.
SAVORY USES
Pistachio paste is not just for desserts. The unsweetened version works beautifully in savory dishes.
You can spread it on crostini or bruschetta, or turn it into a creamy pistachio pesto by blending it with Parmigiano Reggiano, garlic, and extra virgin olive oil. It makes a rich and flavorful sauce for pasta and adds a unique nutty taste to many dishes.
OTHER IDEAS
You can also use pistachio paste to flavor creams, custards, or gelato bases, or combine it with chocolate to create more complex desserts.
Sweet or savory, pistachio paste brings a unique and authentic Italian flavor to your kitchen.
Recipe Card
Pistachio Paste Recipe (100% Pistachios, Homemade)
Ingredients
- 400 g pistachios, shelled and peeled - 14 oz, use no less than 300 g - smaller quantities may not blend properly and can get stuck under the blades of the food processor
Instructions
- Spread the pistachios on a baking tray lined with parchment paper.
- Toast them in a preheated static oven at 170°C (340°F) for about 15 minutes on the middle rack.NOTE: Be careful not to let them brown - just toast them lightly to bring out their flavor.
- When the pistachios are cool, transfer them to a powerful food processor.
- Begin blending at high speed. After a few seconds, you’ll get a coarse grind—this is pistachio grain (granella di pistacchio), often used as a topping for desserts or savory dishes.TIP: Depending on your food processor, you may need to adjust the speed. If the pistachios don’t move well, try a slightly lower speed to keep them in contact with the blades.
- Keep blending. Pause occasionally to scrape down the sides with a spatula, pushing the mixture back toward the blades.At first, the mixture will resemble dry pistachio flour. After 10 to 15 minutes, the nuts will begin releasing their natural oils, and the texture will become thicker and more compact.At this stage, you’ve made pistachio paste.
- Continue blending patiently, scraping down the sides regularly.With time and heat from the blades, the mixture will gradually transform into a smooth, creamy spread.
- After about 30 minutes of total blending time, the pistachio paste should become soft and spreadable.However, this can vary depending on your appliance. With less powerful machines or smaller blades, it may take 40 minutes or even up to 1 hour.NOTE: If the mixture struggles to come together, you can add 1 tablespoon of vegetable oil (like sunflower or grapeseed).WARNING! Never add water or milk—it will ruin the texture and shorten shelf life.
- Once your pistachio paste is ready, you can use it immediately.
Nutrition
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