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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.

Course conditment
Cuisine Italian
Keyword Pistachio Paste
Total Time 15 minutes
Servings 1 jar

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

  1. Pulse your pistachios in the blender until you get oily and shiny mass. It takes 7 to 10 minutes.

  2. Add sugar, vanilla extract, salt, oil, and water to pistachios and continue to pulse until all well combined.

  3. Fill your jar immediately while your paste is still soft.

  4. If you prefer thin spread, add one more tablespoon of water.

Recipe Notes

  1. 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.
  2. 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.