pistachio paste

A delicious two-ingredient homemade pistachio butter recipe along with pistachio butter uses and flavour combinations! This includes using it as a delicious spread on toast, mixing it into baked goods or even preparing a batch for a DIY gift

Homemade Pistachio Butter

pistachios (raw shelled)

tsp salt

To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.

Leave them to cool entirely before the next step.

Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *

Once you&#039;ve reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly. 

This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months. 

https://content.jwplatform.com/videos/IpAkVoiX.mp4

A delicious two-ingredient homemade pistachio butter recipe with pistachio butter uses and flavour combinations! Perfect for spreading on toast, mixing into your baked goods or preparing as an edible gift

Simple Homemade Pistachio Butter

This is the creamiest pistachio ice cream with homemade pistachio paste. Made especially easy the no-churn way and only 5 common ingredients!

Pistachio Ice Cream (No Churn Recipe)

shelled pistachios (250 grams,

sweetened condensed milk (1 can, 400 grams)*

pistachio paste (125 grams, see above)

vanilla extract

salt (optional)

Green food coloring (optional, if needed)

heavy cream (500 milliliters)

Remove shells from the pistachios and add the...

Remove shells from the pistachios and add the pistachios to a pot of cold water. Heat up until the water is steaming but not boiling. After about 5 minutes, drain well in cold water.

Remove purple skin from the pistachios. Either rub...

Remove purple skin from the pistachios. Either rub in a kitchen towel or pop in between your fingers.

Food process until it forms a paste, about...

Food process until it forms a paste, about 5-10 minutes. First, it will be crumbly, but then the oils relase and it becomes a paste/butter.

In a large bowl, mix together the sweetened...

In a large bowl, mix together the sweetened condensed milk, pistachio paste, vanilla extract and salt. If you want to, you can also add a little green food color.

Whip heavy cream and fold into the pistachio...

Whip heavy cream and fold into the pistachio mix. Pour into a loaf pan or something similar. Cover the top directly with parchment paper to prevent it from crystalizing. Freeze for at least 6 hours. Keeps for months in the freezer!

To serve, let it warm up for about...

To serve, let it warm up for about 20-30 minutes on the counter. Once it’s scoopable, it’s ready. Again, to avoid crystalization, you should quickly put what you don’t need back into the freezer (also topped with parchment paper).

Top with whatever you want – chocolate sauce,...

Top with whatever you want – chocolate sauce, Guinness coffee salted caramel sauce, regular salted caramel sauce, chopped pistachios or chocolate chunks!

When you learn how to make pistachio butter using this quick and easy 2-step method you’ll never go back to the store bought stuff ever again! In just 20 minutes or less, you can turn vibrant green pistachios into silky smooth and creamy healthy nut butter that is perfect for both savory and sweet recipes!  

How to make Pistachio Butter

Pistachio

If using pistachios with skin on, first you want to boil them for 1-2 minutes, then drain them and rub them in between kitchen towels to remove the skin. You will probably have to continue the process of peeling individually until all the pistachios are without skin. This can take 30-60 minutes. Then, proceed with roasting as per the next step.

Pre-heat oven to 180 C / 356 F ( no fan).

Ideally, use vibrant green color raw pistachios without the skin. Spread them on a baking tray in a single layer and toast them for 8-10 minutes, do not wait until they get darker in color.

Let the pistachios come to room temperature before processing them.

Transfer the pistachios to your blender or food processor and start processing them on high power taking a break every 30-60 seconds. Scrape down the sides with a spatula during the breaks.

The pistachios will first break into a crumb-like consistency, then into a thick pistachio paste, then it will get creamier, followed by a silky smooth liquid texture.

The process can take anywhere in between 2-10 minutes depending on the power of your machine. For me, it took 2 minutes to get a super smooth and runny hazelnut butter without using any oil or water.

You can add a pinch of salt, sugar, or another sweetener, or spices after you achieved the right consistency on your pistachio butter.

How to make Pistachio butter

Store the pistachio butter refrigerated in an airtight jar for 4-6 weeks.

How to store homemade pistachio butter

Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!

Italian Pistachio Cream 

egg yolks, discard whites

sugar

45 g (1/3 Cup+ 1 tablespoon) of cornstarch

3.5 oz (100 gr) blanched pistachios

liter (2 Cups) of whole milk

Bring a medium sized pot of water to a boil and add the shelled pistachios. Let them boil for 4 minutes then drain them and place them on a clean kitchen towel.

Fold the towel over and rub the pistachios in the towel to loosen the skins. Separate the pistachios from the skins and discard the skins.

Add the pistachios to a food processor (or high power blender) with only ¼ cup (60ml) of the milk. Keep pulsing on high on and off for 5 minutes until the pistachios turn into a smooth paste. Stop the food processor 3-4 times to scrape down the sides. 

 Leave pistachio mixture in the blender. Cover and set aside. Start making the cream. 

In a medium mixing bowl whip the egg yolks, sugar, and cornstarch with an electric mixer until light and foamy, about 5 minutes. Set aside.

 Add the egg and cornstarch mixture to the blender with the pistachio cream. Mix until combined and smooth- this is your pistachio mixture. Set aside. 

 In a sauce pan heat the milk. Turn heat to medium and warm milk until a soft boil (little bubbles on the sides and steam starts to form).

When the milk is hot, remove from heat. Using a whisk- start adding the pistachio mixture, a little at a time into the milk. It’s very important to stir constantly until you achieve a unified mixture.

Put the saucepan back on low heat and continue whisking. Simmer for about 3-4 minutes until the cream begins to thicken. It’s very important that the cream NEVER BOILS. In this way you have a smooth cream without lumps and without chunks of cooked egg.

If you have a cooking thermometer you can check that the temperature never exceeds 85°C (185 F). Otherwise, as soon as you see that bubbles begin to form in the cream, lower the heat. You can even remove it from the heat for a few seconds and put it back. 

Keep cooking on low medium heat until cream is thickened. When the cream is well thickened (it will stick to the back of a spoon and not drip off), remove from heat and add vanilla extract. Immediately pour it into a cold glass container. Important to remove the pistachio cream immediately from hot saucepan to prevent it from cooking longer.

While cooling, cover the cream with plastic wrap. Keep it in contact with the cream. This step is to avoid forming a skin on the cream surface. Refrigerate at least 3 hours for it to set.

It is just like the kind we eat in Italy!

Great recipe! The cream turned out delicious. I’m excited to make it again soon.

Follow this easy to make recipe for authentic pistachio cream! Anyone can make this delicious recipe.

super easy recipe that turned out so yummy!

If you love this recipe you will also love the pistachio gelato you can make with it!

I made it using the metric measurements, and it came out very thick. I like the way it's' not too sweet. 

It's eventually going to to become gelato (machine arrives this week), so I will continue onto the gelato recipe when it arrives.

I used pistachio paste (basically ground pistachios, nothing else) made it much easier to do.

I also mixed the milk into the eggs, not the way mentioned in the recipe since it's the way I always made creme patissiere for the past 4 decades, and never do my eggs scramble (and easier to handle).

Looking forward to the gelato.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1655519739/jju3lcqumyc1fee3mhwh.mp4

Calling all pistachio lovers! This BEST Italian Pistachio Pastry Cream is smooth, decadent, and rich. With a few simple ingredients and 30 minutes time you can enjoy it too!

Best Italian Pistachio Cream

Super easy homemade pistachio paste. Sharing my proven tips to get a smooth texture and vibrant green color every time!

Homemade Pistachio Paste

pistachios

To remove brown skin, bring a pot of water to a boil. Add pistachios and remove from heat. Soak for 30 seonds or so and transfer into a bowl of ice water.

Drain the pistachios onto a clean kitchen towel. Rub it gently and peel off the brown skin.

To peel the brown skin off:

In a food processor, put cleaned pistachios and process for 2 minutes, until pastey.

Add up to ¼ 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.

To make pistachio paste:

This cookie recipe requires a carved wooden pinecone cookie mold to create the realistic 3 dimensional effect. See the blog post for shopping links. The large batch gingerbread recipe is adapted from Wilton. It makes a sturdy gingerbread structure and molds well. One recipe yields 24 pinecone cookies (at 2.50 oz. each) or 12 sandwich cookies, assembled with the pistachio buttercream recipe provided.

Gingerbread Pinecone Cookies

all-purpose flour (plus more to bring to consistency/kneading)

baking soda

salt

ginger

cinnamon

nutmeg

cloves

unsalted butter

molasses (unsulfured,

eggs slightly beaten

Cooking spray to grease mold (such as Pam brand)

confectioners’ sugar

Milk or cream to thin (I like half and half)

fine grain sea salt

pistachios (for sprinkling)

In a large bowl, thoroughly whisk together the flour, soda, salt and spices. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, molasses and eggs. Mix well. Add four cups of flour mixture and mix until just combined. Add in additional flour while mixing on low until a firm non-sticky dough forms. Turn mixture out onto a lightly floured surface and knead briefly.

Oil the cookie mold with cooking spray. Press small pieces of cookie dough into the carved cavity until it is evenly filled. Remove the dough from the mold and weigh it on a scale (mine was 2.50 oz.). Using that weight, portion the remaining dough into balls that each weigh the same.

Re-grease the mold. Flatten a dough ball and press it into the cavity so that it slightly overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. This ensures the dough gets pressed into the fine edges of the mold, which gives the finest edge when unmolded.

Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.

Transfer the cookie to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It's very easy to do so. I used a large cookie spatula at the large end of the pinecone, with my free hand as under support to the pinecone tip. Gently lay the cookie onto the sheet without stretching or pulling it.

Re-grease the mold and repeat the filling and unmolding process with the remaining pieces of dough. Chill molded cookies in the freezer on the pans for 10 minutes.

Preheat oven to 375°F.

Bake for 12 minutes for cookies with soft middles (best for sandwiches). For cookies that snap, bake for 16 minutes. (See recipe notes for more on bake times.) Remove cookies to a wire rack to cool completely.

Stand each cookie upright with one hand and sieve a little confectioners’ sugar on with the other. The protruding pinecone scales will catch the sugar and give the cookies a snowy effect.

Cookies

In the bowl of an electric mixer, place the butter and pistachio paste; beat until combined. Add powdered sugar. Beat on low speed until just combined.

Add milk or cream a little at a time until the mixture thins slightly  (about 2-4 tablespoons, more or less depending on the cornstarch content in the powdered sugar). Add the salt and beat on high speed until the mixture is fluffy and pale yellow-green in color. Cover the buttercream with a damp towel to prevent crusting. Transfer the buttercream to a large piping bag fitted with the closed star tip.

Pistachio Buttercream

Pipe thick swirls of buttercream onto the flat side of one pinecone cookie.

Sprinkle with chopped pistachios. Top with a second pinecone cookie.

Assemble

These cookies were a hit with my 4 year old niece! Unmolding was a nightmare but I eventually got the hang of it and found a rhythm. They kept their shape better than I thought they would and had the perfect amount of chew. I'm a huge ginger fan so I liked the spice level a lot. 10/10 will make again! I didn't have pistachios on hand so I just made a maple buttercream instead but I thought it was a nice compliment

Great recipe!  I ordered the mold…the oil did not work for me, but flouring the mold did.  I think it depends on the area/weather/dough temp, etc.  the tasted great!  I also made the icing- best ever!  Absolutely will be making this again.   I went skimpy on the icing between the cookies… I should have went exactly as you did to get that fulling icing flavor.  Perfect combination!!!!

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Top 6 pistachio paste recipes from across the web

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Homemade Pistachio Butter

Pistachio Ice Cream (No Churn Recip...

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Italian Pistachio Cream

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Gingerbread Pinecone Cookies

The most viewed pistachio paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine