Sicilian Pistachio Spread

This Sicilian Pistachio Spread recipe comes from Katie Parla's new book, Food of the Italian Islands. Buy your copy today!

For someone who travels as much as I do, you would think I would know how to pack fine foods to avoid having them confiscated by security. That, sadly, is not the case. Each time I fly out of the Catania airport (the closest major airport to Noto, a pilgrimage destination for sweets lovers who rightfully worship pastry chef Corrado Assenza of Caffè Sicilia), I accidentally pack a jam, a spread, or a bottle of something acquired on my journey in my carry-on. In one of my worst incidents, security pulled my bags off the conveyor and confiscated three jars of Caffè Sicilia's pistachio spread. "That's not a liquid!" I protested. "That's the thickest yet most spreadable Bronte pistachio magic available to mankind!" I would bet money that that green gold skipped the trash bin and ended up in a security guard's knapsack.This homemade pistachio paste isn't as showstopping as Caffè Sicilia's, but it's plenty good to tide you over until your next trip to the island. The spread is only subtly sweet, a nod to Corrado's restrained use of sugar. If you're a real sweet tooth, you won't mind adding another tablespoon.

The pistachio spread will keep in a sealed container in the refrigerator for four days, and in the freezer for up to three months.

Serving suggestion: Spread it on a piece of toasted pane siciliano al sesamo and sprinkle with flaky sea salt, or blend into ricotta to make a filling for the flower-shaped waffles known as baci panteschi.

Sicilian Pistachio Spread
No Ratings
Katie Parla shares a Sicilian pistachio spread from her new book, Food of the Italian Islands, a take on a famed spread from Caffè Sicilia.
Prep Time
Cook Time
  • 8 oz. pistachios
  • 2 tbsp. sugar
  • 1/4 cup water
  1. In a food processor, combine the pistachios, sugar, and half the water and process until smooth, adding the remaining water a few tablespoons at a time.
Rate this recipe