Pistachio Paste

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Pistachio paste can be used to make pistachio ice cream, pistachio sponge and anything that you want a hint of pistachio in. Natural paste is brown rather than green. The store bought one has artificial color added. This recipe makes 220 grams of paste.

recipe updated 8 Jun 2020


  • Pistacchios icon
    125 g (about 1 cups)
  • Water icon
    20 ml (about 20 g)
  • Caster sugar icon
    Caster sugar
    60 ml (about 51 g)
  • Almonds icon
    30 g (about 3 ⅜ tbsp)
  • Almond extract icon
    Almond extract
    ⅜ tsp (about 1.65 g)
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (about 28.5 g)


  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Food processor bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Jar

Step preview

  1. Pre-heat oven - 170°C
  2. Add pistacchios to a clean baking sheet
  3. Roast and let cool - 15 min, 170°C
  4. Add water and caster sugar to a clean saucepan
  5. Heat until caramelized - 120°C, medium heat
  6. Transfer nuts to syrup
  7. Stir
  8. Transfer syrup to baking sheet and let cool
  9. Add almonds and almond extract to a clean food processor bowl
  10. Transfer nuts to purée
  11. Blitz until coarse crumbs form
  12. Add sunflower oil to the purée
  13. Blitz until smooth
  14. Transfer purée to jar
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