Bakers Note

Whether you prefer a pure, unsweetened pistachio paste or something a little more indulgent, I’ve got you covered with two of my favorite recipes. Pure 100% Pistachio Paste is exactly that—just pure pistachios with nothing added. It’s vibrant, green, and packed with intense pistachio flavor, perfect for those who want the true essence of pistachios. This paste is incredibly versatile and can be used in a variety of recipes, where you want the pistachio flavor to really shine without any added sweetness.
 

On the other hand, if you’re in the mood for something sweeter, my Sweetened Pistachio Paste is a delicious option. This version combines pistachios with powdered sugar, vanilla bean paste, a pinch of sea salt and cream, creating a rich, sweet, and creamy paste that’s perfect for filling sweet rolls, spreading on pastries, or even using in a decadent pistachio ganache. It’s full of flavor and sweetness, making it a treat on its own or as an ingredient in your favorite desserts.
 

Pure 100% Pistachio Paste
 

• Baker's Note: This pistachio paste is as pure as it gets—just 100% pistachios, with no added sugar, oil, or anything else. The method I use ensures the paste remains a vibrant green, making it not only visually stunning but also incredibly delicious. Unlike other recipes where nuts are toasted or mixed with additional ingredients, I gently warm the pistachios at a low temperature. This process removes excess moisture without altering their natural color or flavor, resulting in a rich, flavorful, and vibrant pistachio paste that truly stands out.
   
• Baker's Note: For this recipe, make sure to use raw, unsalted pistachios—green ones with the skins already removed are ideal. Avoid salted pistachios; they’ll mess up the flavor.
• Preheat your oven to 120°C (250°F).
   
• Baker's Tip: You can adjust the quantity of pistachios depending on how much paste you want to make. I typically use 200 grams, but feel free to make more—the more, the merrier!
   
• Baker's Note: Typically, nuts are toasted at a high temperature, but I prefer to warm them slowly at a low temperature. It takes a bit longer—about 45 minutes—but the result is worth it. Warming the pistachios this way keeps them bright green and gently removes excess moisture, giving you a more flavorful and vibrant pistachio paste.
   
• Spread 200 grams of pistachios evenly in a baking dish or on a baking sheet lined with parchment paper. If you’re using a baking dish, there’s no need for parchment paper. Once the oven is preheated, place the dish or sheet in the center of the oven and warm the pistachios for about 45 minutes. This gentle warming process helps maintain their color and reduces moisture.
   
• After warming, remove the pistachios from the oven and let them cool for about 10 minutes.
   
• Transfer the pistachios to a food processor and blend for 5 to 7 minutes. At 5 minutes, you’ll have a slightly coarse paste; blend for 7 minutes for a smoother, thinner consistency. Adjust the blending time depending on how you like your paste.
   
• This recipe yields about 150 to 175 grams of pistachio paste, depending on how thoroughly you scrape the food processor bowl.
   
• Storage: Transfer the Pure 100% Pistachio Paste to an airtight container and store it in the refrigerator. It should last for up to 2 weeks. Since this paste is made with only pistachios and contains no preservatives, refrigeration is essential to keep it fresh and prevent it from spoiling.

Sweetened Pistachio Paste 
 

• Bakers Note: For this recipe, it's important to use raw pistachios. I use these green ones with the skins already removed. Do not use salted pistachios, as they will not produce a delicious result. If you can't find pistachios with the skins removed, you can use raw pistachios with skins, but the color and texture might vary slightly.  I don’t toast the pistachios at all. If you prefer, you can gently warm them as described in the Pure 100% Pistachio Paste recipe. Warming the pistachios can make them easier to blend and might enhance the flavor, but it’s not necessary for this sweetened version.
  
  Baker's Note: For this recipe, you can use either a high-powered blender like a Vitamix, or a food processor. Both will work well to achieve a smooth texture. If you're using a food processor, you might need to blend a bit longer to get the desired consistency. Just be careful not to overwork your machine—take breaks if necessary to avoid overheating.
   
• Add 150 grams of raw green pistachios, 100 grams of powdered sugar, 1 tablespoon of vanilla bean paste, 1 large pinch of sea salt flakes, and 100 grams of heavy cream into a high-powered blender or food processor. Be careful not to overheat the blender or food processor.
   
• Blend the mixture until it becomes finely blended and starts forming a very smooth paste. This process can take about 10 minutes. Stop occasionally to scrape down the sides and bottom of the blender or food processor to ensure even blending. Continue blending until the paste is very smooth.
   
• This recipe yields about 300 to 350 grams of sweetened pistachio paste.
   
• Transfer the pistachio paste to an airtight container and store it in the refrigerator. It should last for 5-7 days, depending on the expiration date of the cream used.This sweetened pistachio paste is incredibly versatile. You can enjoy it straight from the spoon—it’s that delicious! Use it as a filling for cakes, spread it on sweet dough with some raspberries before rolling it up, or even stir it into your morning yogurt. There are so many ways to enjoy this, and I really hope you love my version as much as I do.