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Preheat the oven to 150°C.
Spread 200 g shelled, unsalted pistachios in a single layer on a baking tray.
Toast for 5–7 minutes, until lightly golden and fragrant—watch carefully to avoid burning.
Remove from the oven and leave to cool completely.
Tip the cooled pistachios into a food processor. Process continuously: they’ll break down into coarse crumbs, then finer crumbs, and eventually form a ball. Scrape down the sides as needed. Continue for 8–15 minutes until a thick, slightly gritty paste forms.
Add 15 ml neutral-flavoured oil (vegetable or grapeseed) and ¼ tsp salt. Process until smooth and creamy, adding extra oil—1 tsp at a time—if the mixture remains too stiff.
Transfer the paste to a clean, airtight jar and chill in the fridge. Use within 2–3 weeks.