The pistachio, a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.
Pistachios are among the most antioxidant-rich nuts around. They’re high in lutein and zeaxanthin, both of which promote eye health. Pistachios contain fewer calories and more protein than most other nuts. Also, their essential amino acid content is higher than any other nut.
These seeds can be enjoyed in a variety of ways. On their own as a healthy snack, a crunchy garnish on salads or fish dishes, a fancy topping to finish desserts, as the main ingredient in baking. They will add taste and a beautiful, natural, green colour to your dishes. You can even use them in pesto or nut butter.
Because pistachios are naturally mild in flavour, we first toast them, as this will concentrate their nutty flavour. In this recipe we are adding a few drops of liquid bitter almond which will boost the fragrance of the pistachios too.
Even though you can keep this pistachio paste into a sealed container in the fridge for up to 1 month, we recommend making small batches as you need it. There are no preservatives used and freshly made is always better!
- 130 gr fresh peeled pistachios
- 30 gr almond powder
- 60 gr sugar
- 20 ml water
- 1-2 tbsp grapeseed oil
- 1-2 drops of liquid bitter almond
- Heat up the oven to 150°C and toast the pistachios for 12-15 minutes until they turn a light brown colour.
- Make a sugar syrup by bringing the water with the sugar to the boil.
- When reaching 121°C, remove from the heat, and poor over the pistachios. Allow to cool.
- Use a food processor or grinder to make a powder from the pistachios.
- Add the almond powder, the oil and the liquid bitter almond and blend until you obtain a smooth pistachio paste.
- Keep the pistachio paste in a sealed container in the fridge for up to 1 month.