One ingredient and patience
Use 200 g of pistachio kernels and a processor suitable for nuts. This is a pistachio paste, not pastry cream or a sweetened filling. The texture depends on the machine and blending time. Check your appliance’s instructions before processing nuts.
From chopped nuts to paste
Blend in short batches with pauses to prevent overheating. You will first get pieces, then a finer texture that gradually forms a paste. Stop and scrape the sides with a spatula while the machine is switched off. Do not force an appliance that cannot handle this consistency.
How to use it
Try a little on toast or use it as a recipe ingredient. If you want a different texture, adapt that recipe: adding liquid changes storage and the result. Keep the paste in a clean, sealed container in the refrigerator and make small amounts. It contains pistachio, a tree nut and allergen.
Keep exploring
Pistachio paste and sweet spread: check the ingredients
Recipes may use “pistachio cream” to describe different products. A paste made only from pistachios differs in flavour and composition from a sweet spread containing sugar, milk or other fats. Before replacing a purchased ingredient with this preparation, check its role in the recipe: flavour, texture or sweetness. The substitution may require changes to other ingredients, particularly in dessert fillings.
If the paste stays grainy
A grainy texture is not a reason to force the processor. Check that the appliance handles nuts, that the quantity reaches the blades and that you follow its operating times. If it cannot make a paste, use the chopped nuts in another dish. Do not add water without considering the recipe: it changes both the result and storage. For a sauce that includes other ingredients, try our pistachio pesto.