How To Make Pistachio Paste

Course: Condiment

Cuisine: European

Prep Time: 40

Total Time: 40

Servings: servings (about 1 Tbsp each)

Calories: 72kcal

Author: Marvellina

You can easily make creamy and vibrant homemade pistachio paste with only 2 ingredients.

If you buy skinless pistachios, then you can definitely skip this step. It's going to cost more, but I guess it saves you this step.
The pistachios that I bought still have skins. To get a vibrant green pistachio paste, you want to remove the skin. The skin turns the paste brownish- green
Place pistachios in a heat-proof bowl and pour some really hot boiling water, enough to cover the nuts. Let them soak for 3 minutes
Discard the soaking liquid and then rinse with fresh cold water. Spread them out on a clean kitchen towel or absorbent paper towel.
You can rub the skin off. This is probably the most time-consuming part of the whole process.
But the skin should come off pretty easily after being soaked

Place the skinless pistachios in a food processor or a blender. Add one tablespoon of neutral-tasting oil. Process or blend them until you get a smooth consistency. It will turn from whole kernels to being chopped up, and then turn into a thick paste. If it's too thick, you can add another tablespoon to get a creamy but still thick consistency. How thick or runny the pistachio paste is, depends on your preference and how much oil you add to get the consistency you like
If you are using it to make Dubai chocolate bar or Dubai chocolate basque cheesecake , you want to add more oil until you get a creamy but slightly runny consistency.

Transfer the paste to a clean container. Store them in a fridge for about a week. They can be kept frozen for up to two months