Base Recipe
Homemade Pistachio Paste
A smooth, nutty pistachio paste made with toasted pistachios, cream, evaporated milk, coconut oil, and honey. Use it in the Pistachio Crunch and Pistachio Cookie Dippers recipes.
Makes
About 1½ cups
Prep time
15 minutes, plus chilling
Storage
Refrigerate in an airtight container up to 2 weeks. Stir before using.
A one-page printable version for your kitchen.
Ingredients
- 1 cup toasted pistachios
- ¼ cup whipping cream
- ¼ cup evaporated milk
- ¼ cup coconut oil
- 2 Tbsp honey
Method
- 1
Place the coconut oil and honey in a microwave-safe bowl. Microwave in short intervals until melted, then stir together.
- 2
Add the toasted pistachios, whipping cream, evaporated milk, and melted coconut oil mixture to a food processor or high-powered blender.
- 3
Blend until smooth and creamy, stopping occasionally to scrape down the sides.
- 4
Transfer to an airtight container and refrigerate until ready to use.
Ruthie’s tip
Toast the pistachios first for the deepest flavour, and let them cool completely before blending so the paste stays thick and creamy.
Allergens
Contains pistachio, milk, coconut; may contain other tree nuts.
