Pistachio Paste

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    665

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 (about 1 cup)
  • Water icon
    Water
    20ml (1¼ tbsp)
  • Caster sugar icon
    Caster sugar
    51g (about 4 tbsp)
  • Almonds icon
    Almonds
    30g (about 3½ tbsp)
  • Almond extract icon
    Almond extract
    3 dashes
  • Sunflower oil icon
    Sunflower oil
    2 tbsp (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. 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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