Pistachio paste
Pistachios add taste and a beautiful, natural, green colour to your dishes. You can even use them in pesto or nut butter.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Bakery, Desserts
Cuisine International
Servings 1 tart
Calories 616 kcal
- 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.
Calories: 616kcalCarbohydrates: 86gProtein: 11gFat: 30gSodium: 42mgFiber: 14gSugar: 61gVitamin A: 5522IUVitamin C: 41mgCalcium: 380mgIron: 8mg