This pure pistachio paste or pistachio nut butter is blended from the the highest quality and most flavoursome pistachios. We sampled over ten different pistachio pastes before choosing one! The pistachio paste is suitable for both savoury and sweet recipes, as it has no added sugar.
Use the pistachio paste in everything from an Italian pesto for stirring through pasta dishes, to homemade pistachio ice cream. Jacob Kenedy uses pistachio paste for his traditional pistachio gelato in his Bocca cookbook, but it can also be used to flavour macaron fillings, tortes, biscuits, and even baklava. Add a little sugar, and perhaps cream to make your own sweet spread to have on toast; or enjoy as a savoury treat topped with parmesan shavings or a little salt and Greek yoghurt.
Our paste uses Californian pistachios which are less intensely coloured than the bright green Iranian pistachio, although they have a deeper flavour. The pistachio paste itself varies in colour as individual nuts differ and also according to the harvest and season. Occasionally the paste will look almost dichromatic - where you can see both colours at once. Similarly the texture or oiliness can also vary with the nuts’ oil content over the course of the year – at some times of year they liquefy very quickly, and others they need warming slightly to help during processing and the pistachio paste will have a firmer texture. However it will always be delicious!
Also available are hazelnut paste, almond paste or a trio set of nut pastes.
The paste may separate a little over time. Just give it a good stir before use. Ingredient: 100% pistachio. It is processed in a factory that processes all nuts including peanut.