The Best Homemade Pistachio Paste Recipe

This homemade pistachio paste is the best recipe you will ever make. Made with a combination of unsalted pistachios, almond flour, bitter almond extract, sugar syrup, and oil, this paste is a flavor explosion in every bite.

The two secret ingredients: Almond flour and bitter almond extract:

Ah, almond – the secret ingredient that enhances the aroma of pistachios and brings out their intense flavor. That’s why a pistachio paste with almond will always be more irresistible than one made solely with pistachios. Trust me, I know what I’m talking about, as this pistachio paste is the star of my famous pistachio whipped ganache! Not only that, but I also use it to craft a delectable pistachio cake and a velvety pistachio crème patissière – perfect for my French flan and filling my light and airy choux pastries.

How to use homemade pistachio paste:

As I just said, the first purpose of my pistachio paste is to make my pistachio whipped ganache recipe, my pistachio cake and my pistachio crème patissière (custard). You can find the link to my Pistachio Whipped Ganache eBook here! It has the steps-by-steps directions on how to make the most delicious pistachio whipped ganache. This eBook contains the standalone Pistachio Whipped Ganache recipe, but you can find my full Whipped Ganache Mastery eBook link by clicking here. The Whipped Ganache Mastery is 31 pages eBook with 20 foolproof whipped ganache recipes.

Other than the 3 uses I talked about above, this versatile pistachio paste can be used in an abundance of ways:

Baking: For all you bakers out there, try using the pistachio paste as a filling for macarons, choux, tarts, doughnuts. You can also use this pistachio paste to flavour your buttercream, mousses, chantilly and many more…

Desserts: If desserts are more your style, swirl this heavenly paste into ice cream, yogurt, or pudding for an extra nutty and indulgent flavor.

Sauces: Why limit yourself to just sweet treats? Add a dollop of this exquisite pistachio paste to sauces, and experience a rich and creamy texture that will elevate any dish.

Spreads: And let’s not forget about spreads! Imagine spreading this velvety pistachio paste on toast or using it as a filling for croissants and sandwiches – a nutty twist that will leave you craving more. I love slicing my croissant in two and spreading my pistachio paste in it! Extremely delicious!

What kind of pistachio to use:

I use raw unsalted and shelled pistachio that I get at the grocery store. This eliminate the blanching and the removing of the shells steps, I am all about baking smarter and not harder! Why go through all of this if I can easily get my hands on shelled pistachios? However, don’t use roasted salted pistachios, keep these ones for snacking as they are too salty!

Having a vibrant green pistachio paste should not be a priority!

Having a delicious pistachio paste that will bring out your desserts and other dishes to another level should be the top priority, not the color! In this recipe, our focus is to bring out the most of the pistachios’ flavour. That’s why we go through a few process like roasting the the pistachios in the oven, coating them with the sugar syrup and adding the almond powder and bitter almond extract. At the end of all this process, we obtain a brownish paste. It’s not a vibrant green color, but it’s full of delicious flavours!

Where do I get the ingredients:

I get all of the necessary ingredients for this recipe at the grocery store or nut specialized stores like Bulk Barn if you are in Canada!

Utensil Needed:

I swear by precise recipes, baking is all about being precise with your measurements. That’s why I love using my digital kitchen scale to ensure that everything is measured out correctly. You can never be too precise while baking!

In this recipe, has we are making a sugar syrup to coat the pistachios with, we will need a digital thermometer to monitor the cooking of the syrup.

Here are all the utensils needed for this amazing recipe:

Storing Tips:

Once your homemade pistachio paste is ready to dazzle your taste buds, transfer it into an airtight container. I use glass jars to store my pistachio paste. The good news is that this delectable paste can last for several in the fridge!

4.8 from 11 votes

The Best Homemade Pistachio Paste Recipe

Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Servings: 1

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Author: Sab Pastries

Description

This homemade pistachio paste is the best recipe you will ever make. Made with a combination of unsalted pistachios, almond flour, bitter almond extract, sugar syrup, and oil, this paste is a flavor explosion in every bite. Use it your ganaches, cake layers, macarons, doughnuts, croissants and many other desserts!

Ingredients

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Scale

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• 200 g Raw unsalted pistachios (without the shell)
• 100 g Granulated sugar
• 30 g Water (room temperature)
• 50 g Almond flour
• ¹⁄₈ tsp Bitter almond extract (optional)
• 30 g Neutral cooking oil

Instructions

1. Start by roasting the pistachios to considerably develop their flavour To do this, place the pistachios on a baking tray and place it in an oven heated to 160 degrees Celsius (320 degrees Fahrenheit) for 10 minutes. Remove the nuts from the oven before the next steps of the recipe.

   
2. In a saucepan, pour the 100 grams of sugar and the 30 grams of water and mix lightly. Heat the syrup until it reaches 125 degrees Celsius (you will need a digital kitchen thermometer to monitor the temperature).
   
3. Once 125 degrees is reached, tip the pistachios into the pan and stir with a wooden spatula until the pistachios are coated with sugar.
   

4. The sugar coated pistachios should look like this, see image.

   

5. Once the pistachios are coated in sugar, place them in a high-powered blender with the almond powder and bitter almond extract. Blend until the pistachios turn into a powder.

   

6. Add the oil and continue blending until the obtention of a smooth paste.

   

7. Depending on the power of your blender, this step will take more or less time. I use the ninja blender which is very powerful, it takes me 10 minutes minimum to have the pistachio paste. Be aware that his step considerably heats the processor, so make little stops every often so you don't burn out your machine

   

8. Pour the pistachio paste into a clean airtight container and store appropriately.

   

Note

• This recipe yields about 300g of pistachio paste
• Use raw shelled pistachios to avoid the shelling process
• It's not necessary to blanch and peel the pistachios to remove the skin. We want everything!
• The bitter almond extract is optional, but highly recommended!

Keywords: nuts, pistachio paste, pistachio butter

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