How To Make Pistachio Paste

Learn how to make smooth and flavorful pistachio paste using just shelled pistachios, a bit of sugar, and a touch of oil for a creamy, spreadable consistency. This homemade version is perfect for baking desserts or adding a rich, nutty flavor to your favorite recipes.

Course Dessert

Cuisine American, Italian

Keyword How to make pistachio paste

Prep Time 20

Cook Time 2

Servings cups

Calories 1204kcal

Author Bon Appeteach

Ingredients

2 cups Pistachios raw and shelled
1/4 cup Powdered Sugar
1/2 tsp Salt
1/2 cup Coconut Oil should be in liquid form

Instructions

Boil the Pistachios: Bring a small saucepan of water to a boil. Add your shelled, unsalted pistachios (about 2 cups). Boil for 1–2 minutes.
Shock in Ice Water: Immediately drain the pistachios and transfer them to a bowl of ice water to stop the cooking. Let them sit for about 1 minute.
Remove the Skins: Drain again and rub the pistachios between a clean kitchen towel or with your fingers to loosen and remove the skins. This step takes a bit of time but makes a big difference in texture and color.
Dry the Pistachios: Pat them dry with a paper towel or clean cloth. Let them air dry for a few minutes so there's no excess moisture when blending.
Blend into Paste: Add the blanched pistachios to a food processor with the powdered sugar, a small pinch of salt, and the coconut oil. Blend until smooth and creamy, scraping down the sides as needed.
Store or Use: Store in a jar or use in recipes as desired.

Nutrition