How to Make Homemade Pistachio Paste (2024)

Home | Learn | How-To's | How to Make Homemade Pistachio Paste

Table of Contents

• What kind pistachios to use:
• The Secret to Vibrant Green Pistachio Paste:
• How to remove brown skin off of pistachios:
• 1. Blanch the pistachios
• 2. Rub off brown skin
• How to make pistachio paste:
• How to use homemade pistachio paste:
• Storing Tips:
• My Favorite Pistachio Recipes:
• Homemade Pistachio Paste Recipe

To make the most incredibly gorgeous pistachio paste, you only need ONE ingredient: pistachios!

Would you believe this beautiful nut butter has zero food coloring? True story!

And the color wasn’t even painted in Photoshop. I promise! It’s naturally this vibrant green! And oh my goodness, so deliciously pistachio-y!

Over the years, I’ve made pistachio paste of many different shades, from dark brown (eek!) to bright and green. While a lot depends on the varity of pistachios you’re working with, I have some tips for you to up your chances of nice and green pistachio paste.

What kind pistachios to use:

Beautiful and delicious pistachio paste starts with the right kind of pistachios!

If you want bright green pistachio paste, choosing the right kind is the key!!

Roasted salted shelled pistachios with skin-on make a brown paste that’s super unappealing, I might say. Frankly, it does taste good. But keep those for snacking!

You’ll need raw pistachios. Raw pistachios means unsalted and not roasted. Also, pistachios from different regions result in different final product.

• Raw Shelled Pistachios: I’ve used these California shelled pistachios. They’re decent quality, but you’ll need to blanch and peel the brown skin to ensure brighter green paste.
• Slivered Pistachios: Now, if you want to avoid blanching and peeling step (because it can get pretty tedius!!), you can pay a little extra and get slivered pistachios.

The Secret to Vibrant Green Pistachio Paste:

There’re many different varieties of pistachio from different regions. And they all vary in color and taste.

California pistachios are the most common in the U.S. And unfortunately, they do tend to yield a darker, less vibrant green paste.

But there’s a way to make them less brown and encourage the brighter green color, even with California pistachios!

1. Blanch the pistachios: the green color instantly brightens.
2. Peel off the brown skin: removing any impurities helps to keep the beautiful green color of the pistachio.

How to remove brown skin off of pistachios:

1. Blanch the pistachios

• Bring a pot of water to aboil.
• Add the pistachios, and remove the pot from the heat.
• Soak for 30 seconds and transfer into a bowl with ice water.
• Transfer the cooled pistachios to a clean kitchen towel.

2. Rub off brown skin

• Gently rub the blanched pistachios between the cloth topeel off the brown skin.
• You may need to help some stubborn ones by peeling individually with your fingers. Separate the peeled pistachions from the brown skin. This process can be a bit tedious, but I promise it’s worth it!

How to use homemade pistachio paste:

This flavorful pistachio butter can be used in so many delicious desserts, like my pistachio macarons, pistachio ice cream, pistachio buttercream, and so much more.

I can’t wait to make amazing desserts incorporating this tasty nut butter.

Pistachio paste also makes an awesome snack! Spread it on a toast, or cracker, or just grab a spoon and dig in.

Storing Tips:

• Store pistachio paste in an airtight container in the fridge for 1-2 weeks.
• You can also freeze it for up to 3 months.

My Favorite Pistachio Recipes:

• Pistachio Cream Filling (French Buttercream)
• Cranberry Pistachio Biscotti
• Pistachio Eclairs
• Easy Pistachio Buttercream
• Pistachio Macarons

Video Tutorial