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ground pistachios with water and vanilla to make a pistachio paste

Pistachio Paste Recipe

Jill Colonna
Pistachio paste is a great ingredient for baking and making tasty desserts. No need to search for expensive store-bought pastes with unnecessary additives in it.
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Prep Time 15 minutes
Total Time 15 minutes
Course Condiments, confiserie
Cuisine French
Servings 12 people
Calories 25 kcal

Equipment

  • food processor or grinder

Ingredients
  

  • 100 g (3.5oz) unsalted pistachios
  • 30 g (1oz/2 tbsp) ground almonds
  • 30 g (1oz/2 tbsp) sugar
  • ½ teaspoon vanilla powder or extract
  • 3 tablespoon water

Instructions
 

  • Whizz the pistachios together in a grinder with the almond flour, sugar and vanilla powder or extract until ground finely.
  • Add the water and whizz again briefly to turn the mixture into a paste.

Notes

Pistachios - Best to Use

Use unsalted pistachios for baking. Ideally, find the best deal and quality but, if you can, go for European pistachios. The top, la crème de la crème, are either Sicilian Bronte pistachios, Iranian, Green or Turkish.

How to Store

Store in a sealed, sterilised jam jar in the fridge for up to a month or freeze for up to 3 months.
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