Makes a small amount (around 40g)

• 40g/a quarter cup unsalted pistachio nuts – blanch by covering in just-boiled water for 1 minute then rubbing in a teatowel to remove the skin.  I didn’t do that this time but will in future to get that nicer colour! 
• three-quarters of a teaspoon xylitol or caster/superfine sugar

1. Spread the blanched pistachios out on a baking tray or dish and bake at 180°C (static oven) or 160°C (fan oven) 10 to 12 minutes till the nuts are toasted but not black.
2. Grind the pistachios and xylitol or sugar with a coffee grinder or pestle and mortar.  Keep going 5 to 10 minutes till they stick together in a paste.  Keep in a jar or tupperware container till needed.  But not forever.

If you want a more sophisticated pistachio paste Hermé has a nice recipe apparently.