Pistachio Paste – basic recipe

By using this pure pistachio paste for creams, cakes or ice cream you get a delicious full pistachio flavour. Very different from the chemical ‘pistachio flavour’ that you regularly encounter. Use a green kernel that is as green as possible for the pasta. This will give you a nice pistachio color.


15 mins


10 mins


  • 75 gr Green Kernel pistachios Grade A or S
  • 40 gr sugar
  • 1 pinch salt


  1. Preheat the oven to 150 ⁰C. Line a baking tray with baking paper and spread the nuts on it. Roast the nuts for 10 minutes.
  2. Put the warm pistachios together with the fine sugar and salt in a grinder, food processor or mortar and grind it as fine as possible. Oil is released during grinding, making the paste smoother. This will take a while. The longer you grind, the finer and more liquid the pistachio paste becomes.
  3. Pistachio paste still remains a bit dry after about 10 minutes of mixing, you can add a little bit of neutral oil (e.g. sunflower oil), but not too much!
  4. Keep the pistachio paste in the refrigerator for several weeks or freeze it to keep it longer.
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