Pistachio Chorizo recipe

This deep flavoured savoury vegetarian treat can be served with a host of dishes or just as a pâté with pitta and olives. It's delicious in a sandwich with avocado and sorrel leaves.

It is best to make the chorizo in a narrow terrine mould or dish for nice chorizo size slices.

Serves 12 plus


Olive oil for cooking

250 gm pistachios

Sea salt for seasoning

2 tea spoons smoked paprika

1 small onion very fine diced

2 cloves garlic fine chopped

2 medium chillis fine chopped

80 ml red wine

½ tin tomatoes puréed / or 200ml tomato juice

1 heaped dessert spoon agar agar flakes

50 gm melted butter

120 gm fine grated extra mature cheddar


Heat oven to 150c, mix the pistachios with a good splash of olive oil, 1 teaspoon smoked paprika and plenty of salt and ground pepper. Roast for 4 minutes on an oiled tray until 'just taking colour'

In a small stainless steel pan sauté the diced onion and garlic in a little olive oil for 2 minutes then add the fine chopped chilli and the other teaspoon of smoked paprika, sauté for 2 minutes more.

Add the red wine and simmer for 2 minutes, add the tomato juice, bring to the boil and add the agar agar flakes. Simmer and stir for 6 minutes until the flakes are completely dissolved.

In a food processor 'blitz' the pistachios until rough bread crumb consistency, then add to the tomato and thoroughly mix. Add the melted butter and grated cheese. Mix thoroughly until incorporated and smooth. Season with salt and pepper.

Finally line your chosen mould carefully with cling film to ensure easy removal when set. Transfer the mix equally and smoothly with a palette knife. Enclose fully in the cling film and chill for 1 hour until set. The chorizo will keep for 10 days.

N.b. the chorizo can be vegan; simply omit the butter and cheese.