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Homemade Pistachio Paste

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Adjust Servings:
150g/ 5oz. pistachios
30g/ 1oz. Ground blanched almonds
45g/1½oz. granulated sugar
17g/ ½oz. water
2-3 drops almond extract
3 tbsp. additional water in case paste is too dry

Nutritional information

serving size
Total Fat

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Homemade Pistachio Paste

Delicious nutty homemade pistachio paste

  • 30 minutes or less
  • Oven
  • Vegeterian
  • 30 minutes
  • Serves 10
  • Medium




Pistachio paste is one of those paste that we hardly try to make at home, the default will be to go to the local store or buy on the net . the downside is that it’s usually quite expensive and the amount in a jar resembles more of a sample rather than an actual paste, one which could be used for multiple recipes.

I researched the web a bit and opened a few cookbooks, it turns up that making this paste is not such a big deal and takes no more than 30 minutes of work, so I made it, and guess what, it’s far more superior to the store-bought one.

How to make a homemade pistachio paste

First rule is to have a good quality pistachios, I always say, if the original ingredient is good, you will need to work hard to ruin its taste.

I like to roast the pistachios prior to the grinding, the heat releases the aromas of the nuts and intensify the flavor of the paste.

homemade pistachio paste

The sweetness is coming from making a sugar syrup, just as we make in candy recipes by boiling sugar and water to a temperature of 120°c/ 250°F. At this temperature, most of the water will evaporate and the sugar will lose most of its humidity causing it to crystalize when in contact with a colder surface, in our case it’s the pistachios.

In candy, you can perform the water test when you drop the liquid sugar into a water bath watch it form a solid bowl of sugar that will be crystallized and become stiff in a few more seconds.

homemade pistachio paste

The homemade pistachio paste can be stored for a few months in the fridge, as long as it is in an environment without humidity it can last for quite a while. Bear in mind that its flavor becomes milder in time so the best time to consume it is not more than 2-3 months. 

For one of the best uses for a homemade pistachio paste, check out our sicilian pistachio gelato recipe whereas a high amount of pistachio paste is needed, so if I had to buy the paste it would be much more expensive than to buy a quart of ice cream.

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10-12 minutes

roasting the pistachios

Preheat the oven to 150°c/ 300°F.
Place the pistachios in a baking pan and bake for 10 minutes, they don't have to be crispy, just extract some of their aroma.
Set aside to cool in a bowl.

7 minutes

making the sugar syrup

Place a small saucepan over high heat, and insert the water and sugar, cook on high heat using a thermometer until the water reached the temperature of 120°c/ 250°F.
Immediately pour the sugar syrup over the pistachios and mix until the sugar crystallizes.

5 minutes

puree the pistachio mix

In the sugary pistachios bowl, add the ground almonds and mix.
Insert the mix into the food processor and pulse until a smooth paste forms, if it’s too dry add a bit of water.
Add the almond extract (optional) and pulse for a few more seconds, place inside a sealed jar in the fridge.


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