Pistachio Paste Enjoyed 3 Ways

Step 1

Bring about 4 cups (1000 ml) of water to a boil in a medium heavy-bottomed saucepan. Add the pistachios, reduce the heat to medium, and blanch for 1 to 2 minutes, or until the skin can slip off the nut (see Chef’s Tips). Do not overblanch, as the nut will become mushy and make it difficult to peel.

Step 2

Drain pistachios into a large sieve and run under cold water to stop the cooking process; alternatively, have a large bowl of ice water ready, and with a sieve, scoop the blanched nuts into the ice water bath. Drain well. Refer to Chef’s Tips for tips on removing the skins.

Step 3

Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper. Once the pistachio skins have been removed, spread the nuts in a single layer onto the prepared baking sheet and place them into the preheated oven for 12 to 14 minutes to dry, stirring halfway through the drying process; watch closely as you do not want them to brown. Remove from oven once pistachios are thoroughly dry but not toasted.

Step 4

Immediately place the hot pistachios into the bowl of a food processor fitted with a metal blade. Process until finely ground. Scrape down the sides of the bowl often.

Step 5

Continue processing for one to two minutes. Stop to scrape down the sides of the bowl and to break up any clumped-up nuts. This also prevents your equipment from overheating. Repeat process until pistachios have the consistency of a thick, dry paste. This may take up to 10 to 15 minutes of processing time.

Step 6

Add the Redpath® Icing Sugar, salt, vanilla extract, and almond extract. Process and periodically scrape down the sides of the bowl until fully combined. It will look like a fine powder.

Step 7

With the food processor running, slowly drizzle in the oil until fully incorporated. The paste will have the consistency of marzipan.

Step 8

Transfer the paste into an airtight container. Lay a small square of parchment paper, wax paper, or plastic wrap over the surface of the paste before lidding (see Chef’s Tips). Store at room temperature for about a week or in the fridge for about a month. If stored in the fridge, allow the paste to come to room temperature before using.

3 Ways to Use Pistachio Paste:

Pistachio Spread:

Step 1

Use the pistachio paste as is on toast, waffles, oatmeal, yogurt, ice cream, or as a filling for cakes. For a looser spread, place ¼ cup (76 grams) of pistachio paste into a small bowl. Add in 1 to 2 teaspoons (5 to 10 ml) of just-boiled water or milk to the paste. Stir to incorporate. Use within a week or two. Keep any leftovers refrigerated.

Iced Pistachio Latte:

Step 1

In a small bowl, whisk together 1 to 2 tablespoons (19 to 38 grams) of the pistachio paste with 2 tablespoons (30 ml) of milk of choice until homogenous. Slowly whisk pistachio mixture into 1 cup (250 ml) cold milk until well mixed.

Step 2

Fill a tall glass with ice. Pour the pistachio milk into the glass.

Step 3

Pour a shot (or two) of espresso over the iced pistachio milk. Stir and enjoy.

Pistachio Frangipane: 

Step 1

In a medium bowl, using a handheld mixer, cream 3 tablespoons (43 grams) of butter until smooth. Add in ⅓ cup (101 grams) pistachio paste and 1 tablespoon (8 grams) all-purpose flour. Blend until fully combined.

Step 2

Add and mix in 1 large egg until mixture is smooth.

Step 3

Use in tart shells or croissants (e.g. “Small Batch Air Fryer Almond Croissants”)