Homemade Pistachio Paste

Directions

1. 1

   Soak the pistachios in a bowl of hot water for 15 minutes to loosen their thin inner skin.

2. 2

   Drain and immediately plunge them into a bowl of ice water to cool quickly and make peeling easier.

3. 3

   Pat the pistachios dry on a clean kitchen towel, then peel the skin from each nut one by one — removing it gives the paste a brighter colour and a cleaner, more delicate flavour.

4. 4

   Spread the peeled pistachios on a baking tray and toast in a preheated oven at 200 °C (390 °F) for 15 minutes until fully dry. Shake the tray halfway through to prevent burning. Set aside to cool.

5. 5

   In a small saucepan, combine the sugar and 2 dessert spoons of water. Heat over medium heat, stirring until the sugar fully dissolves.

6. 6

   Once bubbles begin to appear, stop stirring and reduce the heat to its lowest setting. Allow the syrup to cook for 2 more minutes.

7. 7

   Add the toasted pistachios to the syrup and stir with a spatula until the sugar crystallises and coats each nut evenly.

8. 8

   Transfer the coated pistachios to a food processor. Blend in one-minute bursts, scraping down the sides between each cycle. Add the oil gradually to help create a smooth, creamy consistency. The whole process takes 15 to 20 minutes.

9. 9

   Spoon the finished paste into a small airtight jar and refrigerate for up to 60 days.