A Guide to Making Pistachio Paste: Step by Step Recipe

Now with our quick and simple recipes, making pistachio paste at home is super easy. Keep reading if you want to know how you can make 100% pure Paste.

How to make homemade pistachio paste? Here is the answer to your questions. We dig healthy recipes made with super-nutritious ingredients. Bone Appetite!

The only way to make sure you get the purest pistachio paste is by doing it by yourself. It takes some time, but it’s worth it!

How to Make Pistachio Paste at Home?

First, you should be patient, so take your time and relax your mind. There is no rush in making a smooth and pure healthy paste.

Ingredients

• 255 gr peeled pistachios
• 280 gr powdered sugar
• 55 gr water
• 1/4 teaspoon orange flower water
• 1/2 teaspoon salt

Step One – Prepare Peeled Pistachios

If you want to have a green paste and you are not willing to use manufactured food coloring it is crucial to peel the pistachios out of their skin or use the double peeled pistachio kernel.

The ripped pistachio kernels‘ skin is reddish. If you leave the kernel’s skin on, then the paste ends up being brown and bitter. So, you better remove both the outer shells and the kernel’s skins.

It would be better to use peeled pistachio kernels for this process. Otherwise, you can add another 30 (thirty) minutes to your workflow and do the peeling yourself. You should also check to use unroasted and unsalted pistachio kernels. this way you can keep the flavor as natural and pure as possible.

Best Way to Peeling Pistachio Kernels

There is a useful trick to learn how easily get the brownish reddish skin of your pistachios off. You can of course use your fingernails and scrape the kernel’s skin off. But you might lose all day to skin a few pistachios.

What can you do to get the work done faster? If you boil the pistachios and then shock them, then by pressing them between two fingers, they pop right out. Yes, that’s it!

There are stages you should follow to make the process successful. You should bring water to a rolling boil, and then add all the pistachios to boil them for a maximum of 1 (one) minute.

The next stage is about draining the pistachios immediately. You have to add them to a bucket of ice and water to shock them and make them stop cooking any further. You should leave them there for another minute before you drain and remove the ice cubes.

Now you can start pressing them between two fingers. You can use your fingernails also to peel the skin right off. I promise that it will be super easy for you.

We have to peel like a million of course, so it will still take time. You’d better make yourself some coffee and enjoy listening to your favorite music. You can turn this work into an active meditation time!

Step Two – Mix Pistachios

Pour peeled pistachios into a food processor and mix for 5 to 10 minutes. Keep mixing until you get a smooth and oily mixture.

Step Three – Add the Flavors

When the smooth texture of the paste got ready, add the powdered sugar, salt, and orange flower water and continue processing. Keep doing so until you get a thick texture.

Note 1: The pistachio paste has a creamy and soft texture while it’s warm. After processing, when it cools down to room temperature, it will thicken into a dough-like mass.

Note 2: You can store the homemade paste in an airtight container at room temperature for almost a week. If you store the product in the refrigerator, it will last up to one month.

You can use the thick and flavorful pistachio paste on its own. You also can use it as a spread or as a base for colorful pistachio desserts, sweets, cookies, and cakes.

A good pistachio paste recipe; needs good ingredients

Making this product of Pistachio at home can be very enjoyable.
But in order to get the right result from a pistachio paste recipe, you have to use good materials. For this purpose, it is recommended to use the best Iranian peeled pistachio kernels from Kalle ghoochi, Super long, Long or Fandoghi pistahcio types.