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Homemade Pistachio Paste Recipe
⭐ Ingredients:
- 1 cup raw, unsalted pistachio kernels (shelled and peeled)
- ¼ cup granulated sugar (optional, for sweet paste)
- 1–2 tbsp neutral oil (like grapeseed, sunflower, or light olive oil)
- 1–2 tsp water (optional, for texture)
- Optional: A drop of almond extract or vanilla for extra aroma
🔧 Equipment:
- Food processor or high-speed blender
- Saucepan
- Fine mesh strainer or clean kitchen towel (for peeling)
👩🍳 Instructions:
1. Blanch the pistachios (optional but recommended for color and smoothness)
- Boil water in a small saucepan.
- Add pistachio kernels and boil for 1–2 minutes.
- Drain and transfer immediately to an ice bath.
- Rub them with a towel or between your fingers to remove the skins. This gives a bright green paste and a smoother texture.
2. Roast the pistachios (optional for a deeper flavor)
- Preheat oven to 160°C (320°F).
- Roast peeled pistachios for 5–7 minutes. Let them cool.
3. Blend into paste
- Add pistachios and sugar (if using) to the food processor.
- Blend until the mixture starts to clump (about 1–2 minutes).
- Slowly add oil, 1 tablespoon at a time, and continue blending.
- Scrape the sides as needed. Blend until it becomes a smooth, creamy paste.
- Add a little water only if needed to loosen the texture.
4. Store properly
- Store in an airtight jar in the refrigerator for up to 2 weeks.
- For longer storage, freeze in small portions.
📝 Notes:
- Use 100% pistachio (no sugar or oil) if making for professional pastry work or flavoring gelato.
- Adjust oil depending on how creamy or thick you want the final texture.
- For commercial or large-batch preparation, a stone grinder or nut butter processor provides the smoothest results.
