Pistachio Butter
Pistachio butter is like a smoother, slightly saltier cousin to almond butter. So easy to make, so delicious and so creamy. It's a versatile butter but I love it best just with the classics - honey, salt and toast.
Ingredients
- 1 cup roasted salted pistachios shell removed
- 1-2 tbsp olive oil
Instructions
- Add all the pistachios to a food processor. Process on low until the pistachios are blended into a crumbly, sand like texture.
- Once you reach this texture, scrape down the sides and turn the processor on low. Gradually pour the olive oil into the processor in a steady stream. Pause to scrape down the sides and repeat until a smooth and creamy nut butter forms.
- Pour into a jar and store in a cool, dry place. This will keep for about 1-2 weeks.