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Nuts & seeds · Nut butters & pastes

Pistachio paste

Smooth paste of ground pistachios, used to flavour lattes, gelato, creams and pastries.

Also called: pistachio butter, pistachio cream, pasta di pistacchio, crema di pistacchio

Around the world: pasta di pistacchio, crema di pistacchio (it)

A kind of pistachios

1 recipe with it

What it is

Pistachio kernels, sometimes lightly roasted, ground until their oil turns them into a thick green paste. Pure pistachio paste is just nuts; sweetened pistachio creams (crema di pistacchio) add sugar and oil and often milk powder. The colour ranges from bright green (Sicilian Bronte pistachios are prized for it) to olive brown.

How it’s used

  • Pistachio lattes and milkshakes
  • Gelato and pastry creams
  • Fillings for croissants, cakes and biscuits

Characteristics

Taste
Rich, sweet and nutty with a gentle resin note.
Texture
Thick and smooth; oil can separate on standing.
Sold as
paste
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Refrigerate after opening and use within a few weeks; stir in any oil that separates.

Diet, allergens and safety

Contains Tree nuts.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Tree nut allergen. Sweetened pistachio creams often also contain milk and soy — check the label.

Nutrition per 100 g

Energy
560 kcal
Protein
20.16 g
Carbohydrate
27.17 g
Fat
45.32 g
Fibre
10.6 g
Sugars
7.66 g

USDA FoodData Central: Nuts, pistachio nuts, raw (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Pistachios — Blend shelled pistachios with a little hot milk until smooth, then strain.

Related ingredients

Recipes with pistachio paste