Pistachio Paste Recipe
Homemade pistachio paste (pistachio butter) for adding to desserts, cakes and frostings.
Servings: 1 cup
Ingredients
- 300 g (2 cups) Pistachios, without the shells
Instructions
- Preheat oven to 350°F / 180°C and spread your pistachios out on a baking sheet.
- Roast the pistachios for 7 minutes, giving them a little shake half way through to turn them over a bit. Do not overcook the pistachios or they will be bitter and brown. When you start to smell them, they are ready.
- Remove from the oven and let the nuts cool slightly.
- Once cooled, put the pistachios in a food processor and blend them. You'll see the pistachios go through stages, from chunky, to a fine powder, then it will start to clump together, eventually form a ball, then finally it will turn into a lovely, smooth pistachio paste.
- If the nuts seem too dry and are clumping together and don't look like they will blend up, you can add a tablespoon of neutral oil to help rehydrate them.
Notes
What kind of pistachios to use:
- Shelled: Use pre-shelled pistachios to save time and sore fingers!
- Unsalted: Best for baking, so you can control the salt. Add salt later if needed.
- Raw or Roasted: Both work, but raw pistachios are less likely to be dried out.