A recipe from Pistachio paste maison to flavor all your desserts! Simple to make, it keeps very well in an airtight jar, ready to flavor all your next creations: entremets, cakes, macarons, muffins etc.
What you will like with this recipe
- flavors : 100% pistachio taste!
- texture Depending on your blending method, it can be very liquid, or thicker (like mine).
- difficulty level This pistachio paste is very easy to make; you just need a good blender. I use the Ninja brand food processorI use it to make my coulis and spreads.
The choice of ingredients
- pistachios I buy shelled pistachios at Grand Frais, but I've seen that Vahiné also sells them in supermarkets. It's simpler because you don't have to remove their skins before preparing them. If you buy pistachios in their shells, you have to remove the shells, then shell them by first placing them in boiling water for 2 minutes, draining them, and then putting them in cold water before removing the skins.
- almond powder : it adds texture, and the almond flavor enhances the taste of the pistachio paste.
- neutral oil I use grapeseed oil; you can find it in supermarkets. Its advantage? Zero taste.
- bitter almond extract : one or two drops, but it's optional.
How to make pistachio paste?
- we roast pistachios on a baking sheet in the oven
- we are preparing a Sugar Syrup in a pot
- pistachios are added
- we mix pistachios, ground almonds and bitter almond extract (optional)
- we add oil neutral step by step
- the pistachio paste obtained is poured into a glass container
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making perfect pistachio paste
- I advise you to do it properly roasting pistachios First, bake it in the oven: this is an important step to bring out the pistachio flavor.
- sugar syrup This is preferable (instead of simply adding sugar to your ground pistachios) because the sugar dissolves completely, so there are no grains in the mouth. Pistachio paste also keeps better over time.
- To avoid overheating your robot, go ahead at intervals.
- If your pistachios continue to crumble, add a little extra oiland continue mixing. It depends on the variety; sometimes some are drier than others. Sometimes it's enough to pass the mixture through a smaller blender so that the magic can happen!
How to store pistachio paste?
Once made, homemade pistachio paste can be stored in an airtight glass jar Up to one week at room temperature (away from heat).
To keep it fresh longer, you can place the pot in the fridge, and thus preserve it approximately 1 monthsIt is also possible to freeze (in an ice cube tray to make it easier to use/defrost afterwards).
Other recipes to try
If you'd like recipe ideas using pistachio paste, take a look at these other recipes on the blog:
- Pistachio chocolate cake
- Strawberry pistachio tart on Breton palet
- Raspberry white chocolate pistachio log
- Raspberry pistachio entremet dome
If you make this homemade pistachio paste, feel free to rate the recipe below and tag it. @liliebakery on Instagram so that I can see your beautiful creations!
- 190 g raw, unsalted, shelled pistachios
- 40 g almond meal
- 60 g granulated sugar
- 20 g water
- 2 cs neutral oil (or more if needed) type grape seed oil
- 2 drops bitter almond extract
- Preheat the oven to 150 ° traditional heat.
- Line a baking sheet with parchment paper and spread the shelled pistachios on top. Bake for 7 minutes to maximize their flavor (they should not brown). Let them cool slightly on the baking sheet outside the oven.
- Heat the water and sugar in a small saucepan, bringing the mixture to 121°C (check with a cooking thermometer). Over low heat, add the pistachios and stir with a wooden spoon until they become coated in sugar.
- Pour the pistachios into the blender bowl, along with the almond flour and bitter almond extract.
- Blend, then stop to scrape down the sides and add the oil. Blend again, pausing occasionally to scrape down the sides.
- (If needed, depending on the variety of pistachios and their fat content, you can add a little oil to help with liquefaction)
- Pour the resulting pistachio paste into an airtight glass jar.
Hello, I made some at Christmas, simply by crushing shelled (without skins) green pistachios from Sicily in a small blender. I got a very creamy paste which I used, but it's expensive... I'm going to try this recipe, which is richer in pistachios than the store-bought ones, but with more volume (more than 60 percent more paste than mine).
Thank you very much
Hi Simone, it can be expensive indeed, but so is the price of the dough in stores. So there's no magic bullet :) You'll see which version you like best. In any case, this one is perfect for baking. See you soon :)