This pistachio paste has so many uses. It can be folded into cake batters, whipped into creams and custards, or even stirred into savoury dishes to give a distinctively creamy, nutty edge. Best of all, it's incredibly easy to make.
Bring a large pan of water to the boil. Drop the pistachios into the water and turn the heat down to low. Cook for 2 minutes.
Tip the pistachios into a sieve and allow to drain completely. Run cold water over the pistachios to cool them.
Tip a handful of nuts into a tea towel and rub gently until the skins release. Transfer the green kernels to a bowl and discard the skins. Repeat a handful at a time until all the skins are removed.
Tip the pistachios into the bowl of your food processor or power blender.
Blitz for several minutes, stopping to scrape down the sides or allow the motor to cool as needed. At first, the nuts will break up, then look sandy, then stiff, then eventually, the oils will begin to release and at least, you will have an oily, clumpy green paste.
You can stop at this stage, if you like, but I like a super smooth mixture so if you want the same as pictured, follow the next step.
Add 250ml (1 cup) of freshly boiled water (or less for a thicker paste) and blitz again until you have an ultra smooth paste. This shouldn't take more than a minute or two.
Video
Notes
Keep your pistachio paste in a well sealed jar in the fridge. It should keep for 1-2 weeks.