Ingredients

Step by step

1. In a wide saucepan, cover the pistachios with plenty of cold water for 5 minutes. Transfer to the stove and bring to a simmer over a medium-high heat. After simmering for 8 minutes, test one nut by squeezing it gently out of the skin. If it comes out easily, remove the pan from the heat, otherwise simmer for a further 2 minutes. Drain and rinse under cold water until cold. Now it’s time to peel – it’s a simple but time-consuming task so prepare to spend a couple of hours peeling.
2. Transfer the peeled nuts to a food processer. Blitz for 10 minutes, by which point the nuts should have completely broken down into a rough, slightly lumpy paste. Add the icing sugar, salt and almond extract. Process for 1 minute. With the motor still running, slowly drip in the oil until incorporated. The nuts should now be more of a smooth, oily paste. Slowly drizzle in 5 tablespoons of warm water until you get a silky paste. If you would like it to be looser, drizzle in an extra 1-2 teaspoons of water.
3. Store the pistachio paste in 2 x 350ml jars or in a suitable airtight container for up to 1 month in the fridge (or freeze for up to 3 months). When first made, the paste will be creamy and soft but will thicken into a marzipan consistency. If you want to loosen it, beat with a splash of warm water or whatever your recipe suggests.
   How to serve

   1. Pistachio ice cream
   Whisk some loosened pistachio paste into an ice-cream base before freezing.
   
   2. Toast topper
   Use to spread on toast topped with a few slices of banana.
   
   3. Buttercream
   Whisk into cake frostings for a nutty flavour and greenish hue.