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.
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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.
