Due to its delicate taste, creamy consistency and bright color, pistachio paste can be a worthy addition to your favorite dishes or topping for morning toast.
Pistachio Paste - recipe
We begin with the basic recipe, for the embodiment of which you will need one single ingredient - pistachios - and a very powerful blender that allows you to break them to a creamy state.
Peeled and fried pistachios are placed in the bowl of the blender and start whipping. At first the mass will turn into nut crumb, but the longer you whip it, the more creamy it will become. Once the paste is collected in a smooth, dense ball, start periodically scraping it off the bottom and walls. After 5 minutes of beating, the oils from the nuts start to come out and the paste will become much more liquid. Once you can achieve the desired degree of homogeneity - it's ready.
How to make pistachio paste at home?
To turn the usual pistachio paste into one that often finds place in the recipes of oriental sweets, it is enough to supplement it with a small amount of fragrant rose oil (or rose water) and honey.
Ingredients:
- peeled pistachios - 1 ½ st .;
- rose water - 2 teaspoons;
- honey - 15 ml;
- vegetable oil - 15 ml.
Preparation
Before you make a pistachio paste, fry the peeled pistachios. Pour the nuts into the bowl of the blender and begin to beat, achieving the most uniform consistency. When the mass becomes much more liquid and homogeneous, supplement it with a pinch of salt, pour honey and rose water (or a couple drops of essential oil). Repeat
How to make a pistachio paste?
Pistachio paste is not the most affordable treat, therefore, in order to reduce the cost of such a product, you can connect the kernels of pistachios with other, cheaper nuts, for example, walnuts.
Ingredients:
- pistachios peeled and fried - 1 item;
- walnuts - 1 ½ tbsp.
Preparation
Place the nut kernels in the blender bowl and start whisking at maximum speed. After a couple of minutes scrape off the paste from the bottom and walls of the blender and continue beating for another 5-10 minutes until you achieve a creamy consistency. Keep in the refrigerator, packaged in clean and dry jars.