Step-by-Step Instructions

Prep the Pistachios (Optional but Recommended)

• If you want a brighter green color and smoother texture, you can blanch and peel the pistachios first. Here’s how:
• Bring a small pot of water to a boil.
• Add pistachios and blanch for 1 minute.
• Drain and rinse under cold water.
• Rub them gently in a towel or between your fingers to remove the skins.
• This extra step enhances both the color and creaminess of the final paste—especially great for desserts and visual presentation.

Roast for Extra Flavor (Optional)

• If you prefer a deeper, nuttier flavor:
• Spread pistachios on a baking sheet.
• Roast at 325°F (160°C) for 8–10 minutes.
• Let them cool slightly before blending.
• Roasting brings out natural oils and makes blending easier, too!

Blend Until Crumbly

• Add pistachios to a food processor or high-speed blender.
• Pulse several times to break them down into a coarse meal.

Add Oil and Keep Blending

• Start the processor and slowly drizzle in the neutral oil.
• Blend for 1–2 minutes, pausing to scrape down the sides.
• Be patient here—pistachios go from dry to creamy gradually as their natural oils release.

Adjust Texture and Flavor

• Continue blending until smooth and creamy. This can take 5–10 minutes, depending on your equipment.
• At this stage, add optional sweeteners, vanilla, or a pinch of salt.
• Blend again briefly to combine.

🫙 Storing Your Pistachio Paste

• Transfer the paste to a clean, airtight jar.
• Store in the fridge for up to 2 weeks.
• Stir before each use, as natural separation may occur.