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Homemade Pistachio Paste

This easy, vegan-friendly pistachio paste transforms nuts into a creamy, spreadable condiment in just 15 minutes using a food processor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Sauces and Condiments
Cuisine: International
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups raw or roasted unsalted pistachios about 10 ounces
  • 1/4 teaspoon sea salt or to taste
  • 1/2 teaspoon honey optional

Equipment

  • Food processor with metal blade attachment
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Glass storage jar

Method
 

  1. Check pistachios for shell fragments and discolored nuts.
  2. Add pistachios to the food processor and secure the metal blade.
  3. Process for 3 minutes until the nuts break into crumbs and start releasing oils.
  4. Stop and scrape down the sides and bottom with a rubber spatula.
  5. Process for an additional 5 minutes until the mixture forms a coarse paste.
  6. Scrape down the bowl again and process for 2 to 3 more minutes until desired smoothness is reached.
  7. Add sea salt and honey if using, then pulse 3 to 4 times to incorporate.
  8. Transfer the pistachio paste into a clean glass jar and press down with a spoon to remove air pockets.

Notes

Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. Stir or warm before serving if firm.