Pistachio Butter

Ingredients

• raw pistachios

• salt

Method

Pre-heat the oven to 176° C.

Place raw shelled pistachios on a baking sheet in a single layer. Roast for 8-10 minutes. Rotate the pan halfway through to make sure everything is evenly roasted.

Cool the pistachios on the pan completely.

Place the pistachios in a food processor or a high-speed blender. Blend continuously as you scrape the sides down. The consistency will turn moist and gritty and then to a creamy and smooth texture.

Once it reaches your desired consistency, add salt and blend to combine. Taste to add more salt, if needed.

Store in a glass jar in the fridge for up to a month.

Recipe by What Great Grandma Ate