Pistachio Paste: How Many Grams in a Teaspoon?
Pistachio paste is a dense nut paste with a density of 0.95 g/mL — nearly as dense as water. A thick, oily paste made from ground roasted pistachios, it has high variability between fresh batches and commercial versions: oil separation can cause the apparent density to vary by 5–8%. For pastry recipes (sicilian cannoli, pistachio gelato, macarons), always weigh pistachio paste rather than scooping.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Reference table
| tsp | g |
|---|---|
| 1 | 5 |
| 2 | 9 |
| 3 | 14 |
| 4 | 19 |
| 5 | 23 |
| 6 | 28 |
| 7 | 33 |
| 8 | 37 |
| 9 | 42 |
| 10 | 47 |
| 11 | 52 |
| 12 | 56 |
| 13 | 61 |
| 14 | 66 |
| 15 | 70 |
| 20 | 94 |
| 25 | 117 |
| 30 | 140 |
Use in Sicilian pastries (cannoli, brioche con granita), gelato, macarons, pralines, croissant fillings, and ice cream ripples.
Pure pistachio paste (100% pistachios) differs from pistachio cream (with sugar and oils). Densities differ: pure paste ~0.95 g/mL, pistachio cream ~1.0–1.1 g/mL.
FAQ
- How is pistachio paste different from pistachio cream?
- Pistachio paste is 100% ground pistachios — pure, intense, and oil-rich (0.95 g/mL). Pistachio cream adds sugar, oils, and sometimes milk solids, making it sweeter and slightly denser (~1.0 g/mL). Pastry chefs use pure paste for intensity; cream for spreading.
- Can I make pistachio paste at home?
- Yes. Blend 200g blanched, roasted pistachios in a food processor for 3–4 minutes until smooth. Add 1–2 tsp neutral oil if it seizes. Fresh paste has a more vibrant green color and stronger flavor than commercial versions.