Homemade Pistachio Paste
Prep Time: 15 minutes
Total Time: 20 minutes
Cook Time: 5 minutes
Yield: 1.5 cups
Pistachio Paste - a delicious nut butter often forgotten among all the others - But not today! Our recipe is simple, requiring only a few steps. Once made, pistachio paste can be used as a spread or added to a variety of treats! Trust me - you'll be thankful you have this secret weapon in your fridge!
2 cups (224g) pistachios (no shell, unsalted)
3 Tablespoons of water
Start by removing the brown skin from the pistachios - this step is crucial as it gives the paste a vibrant green hue. Bring a pot of water to a boil and add the shell-less pistachios. Turn off the heat and allow the pistachios to sit for 3 minutes.
While the nuts sit, prepare an "ice bath" to blanch the pistachios. Fill a bowl with water and ice cubes. After the three minutes have passed, use a strainer to remove the nuts from the boiling water and immediately add them to the ice bath. Let the nuts sit in the cold water for 5 minutes.
Remove the blanched pistachios from the water and onto a paper or cloth towel. Gently remove the brown skin by "pinching" each nut. Once removed, add the cleaned pistachios and process for 2 minutes, or until pasty. Add 3 Tablespoons of water and continue processing for an additional minute. Store in a sealed container, in the fridge, for up to 3 weeks.