Description
A creamy pistachio paste perfect for various culinary uses.
Ingredients
Scale
- 10 ounces raw pistachios (shelled, 285 grams)
- ⅓ cup neutral oil (such as avocado or grapeseed oil)
- ¼ to ⅓ cup water
- salt (to taste)
- 2 cups powdered sugar (if you prefer a sweet nut paste)
- 1 to 3 tablespoons pistachio oil (enhances the pistachio flavor and aroma)
Instructions
- Bring a 2 quart saucepan of water to a boil and add the pistachios and boil for 1 minute.
- Remove from the heat and with time, the pistachios will warm up, release their oils, and start turning into a dense paste.
- Gradually add the neutral oil and water while processing, stopping to scrape down the sides until the paste becomes smooth and creamy.
- If you want to sweeten the mixture, blend in powdered sugar a little at a time.
- You can also boost the pistachio flavor with 1–2 tablespoons of pistachio oil.
- When the consistency is where you want it, taste and add salt.
- Transfer the paste to a clean, lidded jar and store in the refrigerator for up to 1 month.
Notes
- Ensure the pistachios are shelled for a smoother paste.
- Store the paste in a cool, dry place to maintain freshness.
- Adjust the amount of powdered sugar based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 10 grams
- Sodium: 5 milligrams
- Fat: 10 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 6 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 0 milligrams