Pistachio Paste

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1206

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 30 Apr 2018

Ingredients

  • Pistacchios icon
    Pistacchios
    125g
  • Water icon
    Water
    20ml
  • Caster sugar icon
    Caster sugar
    51g
  • Almonds icon
    Almonds
    30g
  • Almond extract icon
    Almond extract
    2g
  • Sunflower oil icon
    Sunflower oil
    30ml

Tools

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