Do you like pistachios? If you don’t, I’m afraid we can’t be friends.
I’m such a sucker for everything pistachio-flavoured: cookies, coffee, butter, you name it. And since I’m so crazy about them, I wanted to make my own pistachio paste (or butter) so I can use it in different recipes.
I never thought it would be so easy to make nut butter, but you only need two things: the nuts and a decent food processor.
To make pistachio paste at home, you’ll need:
- 120 grams of unsalted pistachios (I was left with 120 grams from a bag of 250g, after removing the shells)
- a decent food processor (mine is really small – it has 350 W, but a powerful one will definitely be better)
I prefer unsalted pistachios because I use this paste for baking. But if you’d prefer the paste salty, use salted pistachios, or add a pinch of salt.
How to make pistachio paste
Start by removing the shells of the pistachios and any extra dries skin that peels of easily.
If you can buy them without shells, the better. Anyway, keep in mind that they might be more expensive like this, and pistachios are quite pricy nuts.
Add the nuts (120 grams) in the food processor and start blending.https://www.nutfruit.org/consumers/about-nuts/pistachio
Quick tip: try to use a small container for blending (if you don’t have too many pistachios) in this way, the paste will form faster. In my case, my container was about 3/4 full.
The steps to this pistachio paste are quite easy:
- blend for 2 minutes
- scrape the walls of the food processor
Below you can see the many stages of the paste.
Butter or Paste
At a certain point, the pistachio mixture will become really thick and will stay like that for a few minutes. It might look like it won’t turn into a paste, but give it other 2-3 minutes, and it will look like above.
If you’d like it to have more of a butter consistency (picture 3 above), you can stop there. But I wanted it runnier – so it will be easier to incorporate in cakes (yes, pistachio recipes are on their way!).
How to Use It
Honestly, your imagination is the limit when it comes to how to use this pistachio paste.
Right now I’m testing a flavoured latte recipe and a muffins recipe. But it would work wonderfully in icecream, pancakes, sponge cakes and pretty much every batter that has liquid in it.
If you don’t want to use it as a baking component, you can drizzle it on ice cream and cakes. It is quite thick, so you’ll probably have to dilute it with a tiny bit of water (but just a tiny bit).
How to Store It
You can store the pistachio paste like any regular nut butter.
It’s very high in fat, so it will last quite a lot of time. I never got to test how long it actually lasts (because I ate it), but it will be good for 3-4 months at least.
Since this is homemade and it didn’t go though a canning process, I recommend keeping it in the fridge the whole time, in an air-tight jar.
When you want to use it, take it out of the fridge and let it get to room temperature. In this way, it will soften and it will be easier to work with.