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.
- 75 gr Green Kernel pistachios Grade A or S
- 40 gr sugar
- 1 pinch salt
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.
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.
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!
Keep the pistachio paste in the refrigerator for several weeks or freeze it to keep it longer.