Pistachio Butter Spread (Print Version)

# Ingredients:

→ Base

01 - 375g (about 3 cups) raw pistachios without shells

# Instructions:

01 - Heat your oven to 320°F. Spread pistachios on a baking pan and warm them for 6 minutes. They should feel hot but not turn brown.

02 - Throw the warm pistachios into a blender. Run it on low for 5 to 7 minutes, pausing to scrape the sides now and then, until it's smooth and pourable.

03 - Move it to a tightly sealed jar. It stays good on the counter for a week or up to a month in the fridge.

# Notes:

01 - Blending while the pistachios are warm makes the oils come out easier.

02 - Leftover blender bits can be turned into pistachio milk.

Back