How to Make the Perfect Homemade Pistachio Paste

Italian Pistachio Cream (Crema al Pistacchio) - Inside The Rustic Kitchen

Pistachios, the seeds of the pistachio tree, are originally from western Asia and are believed to have been used as food as early as 7000 B.C. You can buy pistachios from most grocery stores and they’re available shelled or unshelled, roasted, or salted. These seeds are a good source of fibre, minerals, and unsaturated fat that can help control cholesterol, blood pressure, and blood sugar, not to mention lower one’s risk of cardiovascular disease

You don’t have to limit these to a crunchy, chewy snack, however. You can try making pistachio paste, which you can then use to top slices of bread or crackers, or add to baked goods as flavouring, topping, or filling. If you do so, here are a few things to remember so you can make a perfectly vibrant green pistachio paste that looks as appealing as it is delicious. 

Go for Raw Pistachios

Choosing raw pistachios, or those that haven’t been roasted and salted is the first step to ensuring you get the lovely bright green paste that you’re looking for. You can buy them either shelled or unshelled, as long as they haven’t been roasted. Roasted pistachios make for a brown paste; while that’s sure to be delicious, it isn’t as bright and green as the paste you’d get from the raw version. 

Remove the Skin

You can leave the skin on, of course, but if you’re looking for a paste that doesn’t need any food colouring to turn the paste a lovely green, then removing the skin of the pistachios is a must. 

To do this, you’ll need to bring a pot of water to boil, then remove it from the heat and add your pistachios. Leave them in the boiling water for a minute or two, then drain the water and transfer the blanched pistachios to a clean kitchen towel. Gently rub the pistachios and watch the skin just separate and fall off. 

Blend Into a Paste

Once the pistachios are blanched and peeled, all you need to do is add them to a food processor and process until you get a smooth paste. Add a little water now and then to help things go smoother, especially at the end when the pistachios have been practically turned into a powder. 

The whole process could take up to five minutes, depending on how many pistachios you use and how powerful your food processor is. Regardless, though, you just need to be patient and careful when adding water. You’re not looking for a liquid mixture that you have to drizzle on bread or other baked goods, but you also wouldn’t want a very dry paste that’s difficult to spread.

You don’t need to add anything other than water, either, since authentic pistachio paste doesn’t contain sugar or salt. Add those two ingredients and you’ll end up with something more akin to pistachio butter.

Once you have pistachio paste, you can use it however you’d like, even turning it into a spread like you would peanut butter (or other nut butter, for that matter). It can even serve as a base for homemade pistachio ice cream. 

If you want to try the paste first before making it yourself, though, finding and buying authentic pistachio paste in Australia – and other healthy ingredients, for that matter – is as easy as visiting this page.