Pistachio Paste
Yum
Pistachio Paste is an excellent spread for pancakes, waffles, and ice creams but can also be a great base for other types of food and drinks.
This is an excellent recipe to make a change in your breakfast routine. Besides being budget friendly, it is homemade and tasty. You can spread some of it on your warm toast, waffles, cookies, or pancakes.
Also, this spread is excellent to use as basic ingredient for Pistachio Liqueur Recipe and Dubai Cheesecake (coming soon).
What is the most important detail while preparing this creamy paste?
It is the quality of pistachios.
Here you can see shelled ones but not cleaned properly:
And this is the result:
You know, it tastes like pistachio and it’s all right, I mean, the ingredients, texture and everything but it does not look like pistachio anything, right?
Here is what is looks like when you get high quality nuts:
Here are some of our successful sweet and savoury spreads in case you need to make slight changes to your spreads and pastes routine:
Moroccan Harissa Tuna Spread Recipe
Pistachio Paste
Pistachio Paste is an excellent spread for pancakes, waffles, and ice creams but can also be a great base for other types of food and drinks.
Ingredients
- ½ cup raw unsalted pistachios, shelled, chopped
- ½ cup powdered sugar
- 1 Tbsp vanilla extract
- Pinch of salt
- 2 Tbsp vegetable oil (coconut is the best)
- 2 Tbsp water
Instructions
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Pulse your pistachios in the blender until you get oily and shiny mass. It takes 7 to 10 minutes.
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Add sugar, vanilla extract, salt, oil, and water to pistachios and continue to pulse until all well combined.
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Fill your jar immediately while your paste is still soft.
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If you prefer thin spread, add one more tablespoon of water.
Recipe Notes
- You may decide to leave the paste thick, leave it aside for an hour or two, and form balls and roll them into chocolate ganache to enjoy truffles.
- Pistachio spread can be used for a week if kept at room temperature. For longer usage, keep it in the fridge. Also, it freezes well for 2 months.
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