Pistachio Paste

Pistachio Paste

Toasted pistachios blend into a smooth, vividly green paste for baking and filling.

Total 20 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This pistachio paste turns shelled nuts into a rich, spreadable base used in pastries, macarons, and buttercreams. Toasting the pistachios briefly deepens their flavor before they're ground with sugar and a touch of oil into a smooth, glossy paste. Keep it refrigerated and stir in a splash of oil if it firms up over time.

Ingredients

  • 2 cups shelled raw pistachios
  • 1/2 cup granulated sugar
  • 3 tablespoons neutral oil, such as grapeseed or sunflower
  • 1 tablespoon water
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. Preheat the oven to 300°F (150°C) and spread the pistachios in a single layer on a baking sheet.

  2. Toast the pistachios until fragrant and lightly golden, stirring once halfway through.

  3. Let the pistachios cool to room temperature, about 15 minutes, so they don't release excess oil and turn gummy when ground.

  4. Transfer the cooled pistachios to a food processor and pulse until finely ground, scraping down the sides as needed.

  5. Add the sugar, salt, and almond extract, and process continuously, scraping down the bowl every 30 seconds, until the mixture starts to clump and release oil, 3 to 4 minutes.

  6. With the processor running, drizzle in the oil and water and continue processing until the paste turns smooth and glossy, 2 to 3 minutes longer.

  7. Scrape the paste into an airtight jar, pressing out air bubbles, and store in the refrigerator for up to one month.

Rate this recipe

★ 3.3 (1)

Pistachio Paste

This pistachio paste turns shelled nuts into a rich, spreadable base used in pastries, macarons, and buttercreams. Toasting the pistachios briefly deepens their flavor before they're ground with sugar and a touch of oil into a smooth, glossy paste. Keep it refrigerated and stir in a splash of oil if it firms up over time.

20 min 16 oz 110 cal

Ingredients

  • 2 cups shelled raw pistachios
  • 1/2 cup granulated sugar
  • 3 tablespoons neutral oil, such as grapeseed or sunflower
  • 1 tablespoon water
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Method

  1. 1

    Preheat the oven to 300°F (150°C) and spread the pistachios in a single layer on a baking sheet.

  2. 2

    Toast the pistachios until fragrant and lightly golden, stirring once halfway through.

  3. 3

    Let the pistachios cool to room temperature, about 15 minutes, so they don't release excess oil and turn gummy when ground.

  4. 4

    Transfer the cooled pistachios to a food processor and pulse until finely ground, scraping down the sides as needed.

  5. 5

    Add the sugar, salt, and almond extract, and process continuously, scraping down the bowl every 30 seconds, until the mixture starts to clump and release oil, 3 to 4 minutes.

  6. 6

    With the processor running, drizzle in the oil and water and continue processing until the paste turns smooth and glossy, 2 to 3 minutes longer.

  7. 7

    Scrape the paste into an airtight jar, pressing out air bubbles, and store in the refrigerator for up to one month.