Ingredients
Check off ingredients as you go
For one 350g jar
- 250g (2 cups) shelled, unsalted pistachios
- 125g (⅔ cup) brown sugar
- 36g (2½ tablespoons) water
- 60g (½ cup) almond flour
- 2 tablespoons neutral oil (I use sunflower)
- 6 drops bitter almond extract
- If your pistachios are raw, spread them on a baking sheet lined with parchment paper and roast at 150°C (300°F) for 15 minutes (you can also toast them quickly in a pan, being careful not to burn them). Set aside.
- In a saucepan, pour the water, add the sugar, and make a syrup by heating until it reaches 121°C (250°F). When the temperature is reached, add the pistachios and mix well with a spoon - they’ll become sandy. Turn off the heat and let cool for a few moments.
- In a good food processor, add the almond flour, bitter almond extract, and pistachios, then process gradually until you get a sandy texture. Add the neutral oil and blend for a long time until you get a slightly liquid paste (taking breaks if needed to avoid killing your processor).
- Pour the pistachio paste into an airtight glass jar and store in the refrigerator or at room temperature.
As you can see in the photo (which I took too early - you should get a more liquid result), homemade pistachio paste is dark green/khaki and not neon green like industrial paste. If you buy it instead of making it, trust the color as well as the ingredient list.
Tips and Variations
- Pistachio paste will keep for several weeks in an airtight jar. If you don’t plan to use it again immediately, I recommend halving the recipe quantities. You’ll already have enough to make pistachio dessert creams.