This post covers how to make creamy, rich pistachio paste with just one ingredient – pistachios! This paste is infused with fresh pistachio flavor and can be made in less than 20 minutes!
Easy one ingredient pistachio paste
This recipe is inspired by my trip to Sicily!
I absolutely loved the incredible pistachio desserts made using sicilian pistachios. From chocolate cannoli (filled with pistachio cream) and croissants with pisatchio pastry cream to vibrant green color pistachio gelato - it was a true delight!
Coming back to London I truly missed the incredible pistachio flavor and wanted to replicate that flavor in a healthier way! Cue this pistachio paste...
Since I learnt how to make this easy homemade pistachio paste it has been a real game changer.
This pistachio paste elevates cakes, muffins, biscuits and frostings! I particularly love using this pure pistachio paste (or pistachio butter) in pistachio cake, for homemade ice cream and even on top of toast! It is hard to pick a favorite pistachio recipe!
What I love is that you just need pistachios – this easy recipe is healthier than store bought/commercial pistachio paste because you don't have the added sugar, artificial flavors, food coloring or oil (and no additional salt either)!
Just like many other nut butters, this recipe is made by roasting pistachios to make the perfect pistachio paste.
Plus there is no need to soak pistachios in cold water or boil them!
This recipe is simple to follow and will give you a versatile spread which you can use in so many recipes (or enjoy a spoonful on its own)!
Notes on Ingredients
- Raw pistachios – use unsalted shelled pistachios (pistachios without their shells/peeled pistachios), these are roasted to enhance pistachio flavour, the ground for long enough until the oils are released from the pistachios, giving you a creamy pistachio spread.
Equipment
- To make this pistachio paste you will need a food processor (fitted with an “S” shaped blade), this will help grind the pistachios down into a paste.
- You also need a spatula to help scrape of the pistachio from the sides of the food processor.
- You can roast the pistachios in an oven, air fryer or on the stove. This recipe uses an air fryer (wide Ninja air fryer) to roast the pistachios (for convenience – plus it is a cheaper alternative to the oven).
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How to Make pistachio paste using air fryer (step-by-step)
- Roast pistachios in preheated air fryer for 3 minutes. Preheat air fryer to 170°C/338°F (bake setting). Spread pistachios in a single layer onto preheated tray and bake for 3 minutes. After 1 ½ minutes, mix the pistachios using a spatula. This helps them roast evenly without overcooking certain areas.
- Remove from air fryer and allow to cool on a plate. Transfer pistachios onto a plate and allow them to cool slightly for a few minutes. You will notice they are fragrant.
- Blend in food processor. Add roasted pistachios into a dry food processor (fitted with an “S” shaped blade). Blend on medium/high speed for 7 minutes. Every few minutes, stop the food processor and scrape down the sides of the food processor to help ensure even blending of pistachios.
- Note: You will notice the pistachios going through different stages. Starting with a course meal/ground consistency, followed by a crumbly and sticky dough and then a smooth creamy paste. Keep going and be patient – it is worth it!
- Continue blending. Keep blending pistachios for another 3-5 minutes, stopping intermittently to scrape down the sides of the blender, until the pistachios become a creamy and smooth paste.
- Store, serve and enjoy! Transfer into an airtight container and refrigerate for maximum freshness – or serve straight away and enjoy!
Tips for making the perfect pistachio paste
- Use fresh pistachios: make sure the pistachios are fresh (not from an open packet, as there is a risk of them being stale), ensure they have a long enough shelf-life, so you can keep the pistachio paste for longer.
- Preheat air fryer and tray (without parchment paper): this helps to roast the pistachios quicker.
- Roast pistachios: pistachios release their natural oils when they are roasted. I recommend roasting the pistachios before grinding them for more flavor. You will notice a lovely aroma which comes from the pistachio oil after roasting.
- Be patient when blending: You will notice the pistachios going through different stages – from a course/ground consistency to a sticky dough and then finally a smooth creamy paste. Keep going and be patient – it is worth it to get the ideal texture!
- Use a dry food processor: ensure the food processor and blade attached is completely dry before adding the pistachios (or this will affect the consistency of this paste).
- Store in an airtight container in the fridge: for maximum freshness, store the pistachio paste in an airtight container and refrigerate for up to 2 weeks. I recommend storing in the fridge help keep the pistachio paste fresh for longer.
Storage Tips
Store the pistachio paste in an airtight container and refrigerate for up to 2 weeks.
How to serve
Serve pistachio paste on pancakes, muffins, cakes or toast – for a pistachio flavor!
Add a dollop of this with a slice of pistachio cake or in your almond milk for a pistachio shake!
Recipes using other nut butters/pastes
- Nut butters are a great and versatile ingredient to add to drinks, desserts and snacks!
- Recipes include banana date smoothie (with almond butter), mini chocolate peanut butter pies (with almond flour) and no-bake peanut butter cookies!
Sweet Snacks
Check out these delicious refined sugar-free recipes:
How to Make Pistachio Paste (Homemade Recipe)
Equipment
Ingredients
- 2 cups pistachios (2 cups = approx 285g)
Instructions
- Spread pistachios in a single layer onto preheated tray and roast in air fryer for 3 minutes (170°C/338°F - bake setting), mixing the pistachios halfway using a spatula.
- Transfer pistachios onto a plate and allow them to cool slightly for a few minutes.
- Add roasted pistachios into a dry food processor (fitted with an “S” shaped blade). Blend on medium/high speed for 7 minutes. Every few minutes, stop the food processor and scrape down the sides of the food processor to help ensure even blending of pistachios. (See notes)
- Continue blending. Keep blending pistachios for another 3-5 minutes, stopping intermittently to scrape down the sides of the blender, until the pistachios become a creamy and smooth paste.
- Transfer into an airtight container and refrigerate for maximum freshness – or serve straight away and enjoy!
Notes
- Mix pistachios halfway into roasting them: this helps them roast evenly without overcooking certain areas.
- Blending: you will notice the pistachios going through different stages. Starting with a course meal/ground consistency, followed by a crumbly and sticky dough and then a smooth creamy paste. Keep going and be patient – it is worth it!
- Use fresh pistachios: make sure the pistachios are fresh (not from an open packet, as there is a risk of them being stale), ensure they have a long enough shelf-life, so you can keep the pistachio paste for longer.
-
- Use a dry food processor: ensure the food processor and blade attached is completely dry before adding the pistachios (or this will affect the consistency of this paste).
- Preheat air fryer and tray (without parchment paper): this helps to roast the pistachios quicker. Depending on the size of your air fryer you may wish to roast in batches (for smaller air fryers). This recipe uses the Ninja wide air fryer.
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