Homemade Pistachio Paste Recipe

Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a food processor, grind the blanched pistachios to form a smooth but slightly oily mass. The timing of this step can vary depending on the type, freshness, and moisture content of the pistachios, along with the size and power of the food processor. Fresher, wetter pistachios may only require 5 minutes of processing, while older, drier, or toasted pistachios may require 10 minutes or more.

Step 2

Collage of pistachios being blended into paste in a food processor.

Step 3

Once a smooth, oily paste has formed, add powdered sugar, salt, and orange flower water and continue processing until smooth and thick. With the machine still running, drizzle in oil and process until silky and pale. At this stage, the pistachio paste can be seasoned with additional salt to taste, if needed.

Step 4

Collage of powdered sugar and pistachio oil being added to pistachio paste.

Step 5

While warm, pistachio paste will be creamy and soft, but it will thicken into a sliceable, dough-like mass when cooled to room temperature. This is the ideal consistency to use as a stand-in for almond paste or marzipan. However, if a more spreadable consistency is desired, along the line of peanut butter, continue running the food processor and drizzle in 2 ounces (1/4 cup; 55g) water.

Step 6

In a non-reactive, airtight container, the pistachio paste can be stored at room temperature for a week, or held in the refrigerator for one month. If using as a stand-in for commercial almond paste, bring to room temperature before use. When freshly made, the pistachio paste will have a relatively light green color, but will naturally darken to a deep olive shade over time.

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