Pistachio Butter
Ingredients
-
2 to 3 ½
cups
raw shelled pistachios
-
Pinch
none
salt
Instructions
- Preheat the oven to 350°F and toast the pistachios on a baking sheet for about 7 to 9 minutes, stirring halfway.
- Allow the pistachios to cool for about 10 minutes until they are just warm.
- Transfer the cooled pistachios to a food processor and add a pinch of salt.
- Blend the mixture until completely smooth and creamy, scraping down the sides as needed.
- If the mixture gets hot or the processor struggles, pause to let it cool for a few minutes.
- Taste the butter and add more salt if desired, then let it cool to room temperature.
- Transfer the pistachio butter to a mason jar and store at room temperature for up to 1 week or in the refrigerator for up to 1 month.
Nutrition Facts (estimated)
Servings
about 16 ounces
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
10g
Sodium
5mg
Cholesterol
0mg
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