Pistachio Paste
You will find it hard to purchase already made pistachio paste, but it is a common ingredient in professional bakeries or for ice-cream artisans. I have used it in several recipes in the Tenina's America cookbook, but am more than happy to eat it as is, out of the fridge as a little snack! Akin to marzipan, but not quite, it is very delicious on its own. You can leave out the spinach if you wish, I used it merely to add colour. It adds no flavour to the paste at all. I have added butter to this online version, as it makes it easier to use I have found. However, it too can be left out, you will just find it harder to work with in some recipes.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams pistachios, shelled
- 80 Grams raw caster sugar BUY
- 1 Teaspoon almond extract
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 20 Grams butter BUY
Do
- 1
Place pistachios onto a lined baking tray and into a cold oven set to 200°C. Toast for 10 minutes. Remove and cool slightly.
- 2
Place all paste ingredients into the Thermomix bowl and blend 30 sec/ speed 8. Scrape down sides of bowl and repeat, stopping as paste starts to come together and scraping as needed.
- 3
Store in an airtight jar in the fridge until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
