This ultra-smooth pistachio paste uses oil and water for a luscious, bakery-style texture, perfect for frostings, fillings, and baked goods. No food coloring needed!
Forget store-bought pistachio paste, this homemade version is smooth, naturally vibrant, and designed for baking. By using a blend of neutral oil and water, you get a luscious consistency that’s perfect for folding into frostings, layering into cakes, or swirling through cookie dough. The best part? You control the sweetness and texture.
Why You’ll Love this Pistachio Paste
- Ultra-smooth & spreadable: Perfect for fillings, frostings, and more.
- No artificial colors: The green comes from nature (with a little blanching magic).
- Customizable flavor: Add vanilla or salt—or keep it pure and simple.
- Home-baker friendly: Easier to blend, easier to use, and made in minutes.
Key Ingredients You’ll Need
- Raw unsalted pistachios – Choose bright green, high-quality ones for flavor and color.
- Neutral oil – Sunflower or light olive oil works beautifully.
- Water – Helps achieve a smooth texture without making the paste greasy.
- Powdered sugar – Just a bit for balance.
- Optional extras – A touch of vanilla or a pinch of salt to round out the flavor.
Tips for Perfect Pistachio Cupcakes
Blanch for brightness: Removing the skins keeps your paste a vibrant green.
Toast gently (optional): Adds warmth and depth, but can mute color slightly.
Blend in stages: First crumbly, then doughy, then creamy—just keep going!
Alternate oil and water: This helps emulsify the paste evenly without over-thinning it.
FAQ
Why use both oil and water?
The combo gives you that luscious, swirlable texture without making the paste too greasy or too stiff.
Can I use roasted pistachios?
Yes, as long as they’re unsalted. Roasting adds a deeper flavor, but the paste may turn a little more beige than green.
How long does it last?
About 7–10 days in the fridge. Because it contains water, keep it refrigerated and use a clean spoon every time.
🧊 Storage Tips
- Fridge: Store in an airtight jar for up to 10 days.
- Freezer: Freeze in silicone trays or jars for up to 3 months.
- Stir before using: Some separation is natural, just give it a quick mix.
Ingredients
Yield: 1 cup (200-250g)
Total Time: ~15-20 minutes
FOr the Pistachio paste
- 120g (1 cup) shelled unsalted pistachios
- 6 tbsp (90ml / ~81–90g) neutral oil (sunflower or light olive oil)
- 8 tbsp (120ml / 1/2 cup) water
- 2 tbsp powdered sugar (adjust to taste)
Optional: ½ tsp vanilla extract or a small pinch of salt
Directions
- Blanch the pistachios (optional, for color):
- Boil pistachios for 1 minute, then transfer to an ice bath. Rub them in a towel to remove the skins; this gives your paste a brighter green hue.
- Lightly toast (optional):
- Toast the skinned pistachios in a dry pan over medium heat for 3–4 minutes. Let cool completely.
- Start blending:
- Add pistachios and powdered sugar to a high-speed blender or food processor. Blend until crumbly.
- Add liquids gradually:
- With the blender running, slowly alternate between adding oil and water in small amounts. Scrape down the sides and continue blending until smooth, creamy, and spreadable.
- Optional flavor boost:
- Stir in vanilla or a pinch of salt for added complexity, then blend again.
What’s New
Try the latest in Cookies: Soft Lemon Cookies with Cream Cheese Frosting (Small Batch)
Notes
If you can, buy pistachios that are pre-skinned so that you don’t have to spend time blanching them.
Texture tip: This paste is meant to be smooth and swirlable—not stiff like classic pâte de pistache. Perfect for home baking!
Color control: For vibrant green, always blanch and avoid over-toasting.
Best uses: Swirl into buttercream, mix into cookie dough, spread into cake layers, or spoon over yogurt and toast.
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