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Pistachio Paste Recipe (100% Pistachios, Homemade)
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.
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
Serving: 100gCalories: 193kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 0.4mgPotassium: 342mgFiber: 3gSugar: 4gVitamin A: 138IUVitamin C: 2mgCalcium: 35mgIron: 1mg
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