Source: Pixel-Shot, AdobeStockDelicious pistachio paste is equally good on its own, on toast, in desserts, or other dishes. But it can be quite difficult to find, and it's not cheap. So, we're sharing simple recipes on how to make it yourself at home without fail!
1. Classic Pistachio Paste without Sugar
Source: AdobeStockJust pistachios and nothing else – the healthiest way to prepare it.
You will need: 250 g shelled unsalted pistachios.
Preparation: Remove the skins from the pistachios. You can do this by pouring boiling water over them for 15 minutes, then rinsing with cold water. Afterward, dry them in the oven, but make sure they don't brown – about 15 minutes at 150 degrees Celsius will be enough.
Next, put the pistachios into a food processor and blend until a paste forms, gradually increasing the speed and taking breaks to prevent the appliance from overheating. If your blender isn't powerful enough, a coffee grinder will also work. The whole process will take about 10 minutes. The nuts release oil, so there's no need to add anything extra for consistency.
2. Pistachio Paste with Sugar
Source: AdobeStockAdjust the amount of sugar to your taste.
You will need: 250 g shelled unsalted pistachios, 1 tsp sugar, salt.
Preparation: Dry the shelled pistachios in the oven or in a pan. In a food processor, pulse them into crumbs. Add salt and sugar to taste, blend until smooth, and transfer the paste to a glass container for storage. Always store the finished paste in the refrigerator.
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3. Pistachio Paste with Honey
Source: AdobeStockFor those who like it sweeter but avoid plain white sugar.
You will need: 120 g shelled unsalted pistachios, 0.5 tsp honey, salt.
Preparation: Dry the pistachios using any convenient method. Then, grind the pistachio kernels into fine crumbs, taking breaks to prevent the grinder from overheating. Add honey and salt to taste, then blend everything again until a smooth, uniform mass is formed.
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4. Homemade Paste from Salted Pistachios
Source: AdobeStockAn interesting variation of pistachio paste with subtle notes of salted caramel.
You will need: 200 g shelled salted pistachios, 100 g sugar, 100 ml water.
Preparation: Blend the pistachios into crumbs. Make a syrup from water and sugar, pour it over the pistachios, and blend thoroughly again until smooth. The blender must be powerful. If you prefer a thicker paste, use 50-70 ml of water, but the texture will be less smooth.
5. Pistachio Paste with Almond Flour
Source: AdobeStockThis recipe yields the smoothest and softest paste texture possible.
You will need: 250 g shelled unsalted pistachios, 50 g almond flour, 100 g sugar, 50 ml water, 3 tbsp odorless vegetable oil.
Preparation: Dry the pistachios for 15-20 minutes in the oven at 150 degrees Celsius. Separately, mix sugar with water, bring to a boil over medium heat, and simmer for a few minutes without stirring. When the syrup reaches approximately 120 degrees Celsius, add the pistachios and stir quickly.
Stir until the sugar crystallizes, then spread the nuts onto a silicone mat or parchment paper and let them dry. Grind the pistachios with almond flour in a blender or coffee grinder using short pulses. Pour in the odorless vegetable oil, blend everything again, and store the finished paste in the refrigerator.
6. Frozen Pistachio Paste
Source: AdobeStockThe advantage is that it can be stored for a long time and thawed in small portions.
You will need: 200 g shelled unsalted pistachios, 50 g shelled almonds, 6 tsp powdered sugar, 100 g sugar, 30 ml water.
Preparation: In a blender or coffee grinder, blend the pistachios, almonds, and powdered sugar into crumbs. Powdered sugar is needed to prevent the nuts from releasing oil. Separately, dissolve sugar in water, boil until smooth, pour this syrup into the nut mixture, thoroughly mix the paste, wrap it in film, and store it in the freezer.