Homemade Pistachio Paste

5 from 1 vote

This Homemade Pistachio Paste is natural, no food coloring was added, so easy to make and much better than store-bought.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cups

Calories: 1418kcal

Preheat the oven to 350°F (180Place pistachios on a baking sheet with parchment paper. Roast pistachios for 10 minutes.
Place pistachios on a baking sheet with parchment paper. Roast pistachios for 10 minutes.
After 5 minutes in the oven, shake the pistachios and turn the baking sheet around. This will help pistachios to roast evenly and not to burn.
Remove the pistachios from the oven, transfer them to another baking sheet, and allow them to cool completely, before making the paste. Pistachios still will still be roasting and could burn on the baking sheet after you take them out of the oven. That's why I recommend transferring to trasfer into different baking sheet and letting it cool.
Put pistachios into a food processor or Thermomix and add salt and grapeseed oil.
After that, blend on high speed until pistachios become into smooth pistachio paste. This may take a few minutes, depending on your food processor. You can also use Magic Bullet to make paste.
Transfer pistachio paste with the spatula into a glass jar until ready to use.

Use grapeseed oil or another oil with no flavor or smell.

When the oil separates a little and starts collecting at the top, make sure to stir the paste with a spoon or knife before using.