Pistachio Paste
Super easy homemade pistachio paste. Sharing my proven tips to get a smooth texture and vibrant green colour every time. To make the most incredibly gorgeous pistachio paste, you only need one ingredient: pistachios.
1 cup raw pistachios, shelled (120 g)
To remove brown skin, bring a pot of water to a boil. Add pistachios and remove from heat. Let sit for 1-2 minutes and drain. Remove the blanched pistachios onto a clean kitchen towel. Rub it gently and peel off the brown skin.
In a food processor, put cleaned pistachios and process for 2 minutes, until pasty. Add ΒΌ cup of water and continue to process for another minute, or until nice and smooth.
Store in an airtight container in the fridge for up to 1 weeks, or freeze for up to 3 months.
Makes 1 cup.
Nutritional Information:
Calories: 697kcal (35%) Carbohydrates: 36g (12%) Protein: 26g (52%) Fat: 55g (85%) Saturated Fat: 7g (44%) Sodium: 7mg Potassium: 1239mg (35%) Fiber: 12g (50%) Sugar: 10g (11%) Vitamin A: 319IU (6%) Vitamin C: 4mg (5%) Calcium: 132mg (13%) Iron: 5mg (28%)