how to make pistachio paste that beats store prices
Pistachio paste is a unique ingredient in many delicious desserts. A small jar from the store can really strain your budget, especially if you're considering products with quality ingredients. At home, you can make much more of this green cream for a lower price. All you need are an oven, a blender, and a few simple ingredients.
It's worth making pistachio cream not only because of the popularity of desserts like those from Dubai. These nuts are a treasure trove of nutrients. They contain protein, which is essential for cell building; fibre, which is crucial for digestion; unsaturated fatty acids, which help reduce bad cholesterol levels; B vitamins, which support the nervous system; and vitamin E, which slows the aging process. Including them in your diet can lead to better mental performance and healthier-looking skin. Additionally, they can aid in cancer prevention.
I bake pistachio rolls all the time. They are quick to make and disappear even faster
Preparing pistachios for paste
To make pistachio cream or butter, you will need unsalted pistachios. They are often available whole in stores. However, before you start blending them into a paste, you must peel them—not only from the hard shells but also from the purple skins. It's helpful to blanch the pistachios with boiling water to soften the skins, making them easier to remove. You can find methods on TikTok for quickly peeling pistachios, such as by squeezing the shell with your fingers.
Raw pistachios are too hard, and even a very good blender might struggle to grind them. To soften them, you need to roast them. You can do this in a pan, but an oven works much better, as the temperature is more consistent, reducing the risk of burning. Preheat the oven to 175 degrees Celsius, spread the shelled nuts on a baking sheet lined with parchment paper, and bake for about 7-10 minutes.
Pistachio nut butter
If you're in the mood for classic pistachio nut butter, put the roasted nuts and optionally 1-2 tablespoons of oil, such as cold-pressed canola oil, into a blender. Blend into a smooth paste. Initially, you'll notice the fat separating from the nut powder, but after a moment, the ingredients should combine. With a high-speed blender, the whole process will take about 3 minutes, but it's worth taking breaks to avoid overheating the appliance.
How to make sweet pistachio paste?
Below you'll find a recipe for sweet pistachio paste, which is great as an addition to desserts or for filling croissants. This is the kind of paste used in Dubai chocolate, which quickly disappears from markets. You can store the cream in a closed jar in the fridge for 2-3 weeks.
Ingredients:
- 200 grams pistachios,
- 1 white chocolate bar,
- 100 millilitres heavy cream,
- a pinch of salt,
- optionally: 1-2 tablespoons oil, 1-2 tablespoons powdered sugar.
Instructions:
- Peel the pistachios from the shells and roast them in the oven (or in a pan). Set aside to cool, then blend with a pinch of salt and, optionally, 1-2 tablespoons of canola oil—add the oil gradually to achieve a smooth consistency.
- Melt a white chocolate bar in a water bath. Mix with the heavy cream, and optionally add powdered sugar.
- Combine the sweet cream with the pistachio paste in a blender.
- Transfer to a clean, sterilized jar with a lid.
- If you don't use the paste immediately, refrigerate it in a closed jar.
