Ingredients
Scale
- 2 cups raw, shelled pistachios (unsalted)
- Water for blanching
- Ice water for cooling
- Neutral oil (e.g., grapeseed or avocado, optional)
- Pinch of salt (optional)
- Optional: almond or vanilla extract
Instructions
- Boil water and blanch pistachios for 1 minute.
- Transfer pistachios to ice water to cool, then drain.
- Rub pistachios with a towel to remove skins completely.
- Place peeled pistachios in a food processor and pulse to break them down.
- Blend continuously until the mixture becomes a smooth, creamy paste.
Grinding pistachios into smooth paste. - Add oil a teaspoon at a time for a smoother texture if needed.
- Season with a pinch of salt or a drop of almond/vanilla extract for flavor.
- Store in an airtight container in the fridge for up to a week or freeze in cubes for long-term use.
Smooth and creamy homemade pistachio paste.
Notes
For vibrant color and smooth texture, never skip blanching and peeling. Avoid overprocessing to prevent oil separation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg