Pistachio spread recipe

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Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.

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This easy 10-minute pistachio cream spread recipe combines a handful of ingredients for a rich, nutty sweet spread that blends up fast.

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Matt Landmark on Instagram: "Pistachio Spread

Slap it on some toast, or add it to your baking for a pistachio hit.

This recipe is an adaption of @theflavorbender’s Pistachio Paste recipe.

Ingredients:

300g raw pistachio
100-200g caster sugar (depending on how sweet you want it)
50g Water
Olive/Pistachio/Neutral Oil to help emulsify
Pinch of salt

Method:

Blanch the pistachio in boiling water for 1 minute, then immediately cool down in iced water. Move onto a cloth to dry.

Painstakingly remove the skins from all the pistachios if you want a smoother/greener spread.

In a small pot, add sugar and water, then heat over high heat until it reaches 118°c, add your pistachios and mix to coat them. Spread over a lined oven tray to cool. Eat a couple because you’re only human.

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Matt Landmark on Instagram: "Pistachio Spread Slap it on some toast, or add it to your baking for a pistachio hit. This recipe is an adaption of @theflavorbender’s Pistachio Paste recipe. Ingredients: 300g raw pistachio 100-200g caster sugar (depending on how sweet you want it) 50g Water Olive/Pistachio/Neutral Oil to help emulsify Pinch of salt Method: Blanch the pistachio in boiling water for 1 minute, then immediately cool down in iced water. Move onto a cloth to…

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