Homemade Pistachio Paste

Ingredients

• 200 g Unsalted raw pistachios (in shells) (Whole, natural; shells will split during roasting)
• 100 ml Water (For syrup)
• 100 g Granulated sugar (Creates a light syrup; can use caster sugar for quicker dissolve)
• 50 g Pistachio powder (finely ground pistachios) (Adds body; can be made by grinding toasted pistachios)
• 5 ml Pistachio extract (Pure extract for intensified flavor)
• 100 ml Sunflower oil (refined) (Neutral oil; can substitute with light olive oil)

Instructions

1. Roast pistachios

   Preheat the oven to 150°C. Spread the whole pistachios in a single layer on a baking tray and roast for about 15 minutes, until the shells begin to open slightly.

   Time: PT15M

   Temperature: 150°C

2. Cool pistachios

   Remove the tray from the oven and let the pistachios cool on the counter for 5 minutes so they are warm but not hot.

   Time: PT5M

3. Make sugar syrup

   In a medium saucepan combine water and sugar. Bring to a boil over medium‑high heat, stirring until the sugar dissolves. Continue boiling until the temperature reaches 121°C (soft‑ball stage).

   Time: PT7M

   Temperature: 121°C

4. Coat pistachios with syrup

   Add the roasted pistachios to the hot syrup and stir with a wooden spoon until each nut is lightly coated with a thin sugar film.

   Time: PT2M

5. Transfer to blender and add dry ingredients

   Pour the pistachios and syrup into the mixing bowl, then transfer to the blender. Add the pistachio powder and pistachio extract.

   Time: PT2M

6. Blend into a thick paste

   Blend on high for about 30 seconds, then stop and scrape down the sides. Add the sunflower oil in a slow, steady stream while the blender is running. Continue blending, pausing every 30 seconds to avoid overheating the motor, until a smooth, compact pistachio paste forms.

   Time: PT5M

7. Store the paste

   Transfer the finished pistachio paste to an airtight jar or container. Refrigerate. It will keep for up to 2 weeks; for longer storage, freeze in small portions.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

8 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted raw pistachios (in shells): Shelled pistachios (use 150 g)
• Instead of Granulated sugar: Honey (80 g), Agave syrup (80 ml)
• Instead of Pistachio powder (finely ground pistachios): Almond flour (same amount)
• Instead of Pistachio extract: Pistachio essence
• Instead of Sunflower oil (refined): Light olive oil, Canola oil

Equipment Needed

• Baking tray
• Oven
• Saucepan (medium)
• Candy/instant‑read thermometer (optional)
• Wooden spoon or silicone spatula
• Blender or food processor
• Mixing bowl (heat‑proof)
• Airtight jar or container
• Measuring cups & spoons

Critical Steps — Do Not Skip

• Roasting pistachios to the correct color
• Reaching 121°C in the syrup for proper texture
• Blending with oil while pausing to prevent motor overheating

Chef Tips from the Video

• For an extra aromatic boost, toast the pistachios with a pinch of sea salt before roasting
• Use a high‑speed blender for the smoothest texture
• If you prefer a darker color, roast the pistachios a few minutes longer, but watch closely to avoid bitterness

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in a sealed jar

Freezer: Up to 2 months in freezer‑safe containers

Room temperature: Not recommended; may spoil after a few hours

Make-Ahead Tips

• Roast pistachios up to 2 days in advance and store in an airtight bag
• Prepare the sugar syrup and let it cool; keep refrigerated for up to 3 days
• The paste can be made ahead and frozen; thaw in the fridge before use