Ingredients
1 cup raw, shelled pistachios (unsalted)
3 cups water (for blanching)
1 cup ice water (for shocking)
1 tbsp neutral oil (e.g., grapeseed or sunflower)
1 tbsp powdered sugar (optional, for sweetness)
1/4 tsp almond extract (optional, for enhanced nutty aroma)
Instructions
Blanch the pistachios:
Boil 3 cups of water in a saucepan. Add pistachios and blanch for 1–2 minutes.Shock and peel:
Immediately transfer to a bowl of ice water. Once cooled, rub pistachios with a clean towel to remove skins.Dry the nuts:
Let peeled pistachios dry on a towel for 15–20 minutes to reduce moisture.Blend:
Add pistachios to a food processor. Pulse until finely ground.Add oil and optional ingredients:
Slowly add neutral oil. Continue blending until smooth and paste-like. Add powdered sugar or almond extract if desired.Store:
Transfer to an airtight jar. Refrigerate for up to 1 week or freeze for up to 1 month.
Notes
Use high-quality pistachios for best flavor and color.
Add a touch more oil for a silkier consistency.
The paste may thicken in the fridge—let it sit at room temperature before use.
- Prep Time: PT20M
- Cook Time: PT5M
- Category: Nut Butters & Spreads
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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