Pistachio Butter

Ingredients

• ½ cup Raw Shelled Pistachios

1. 1Preheat the oven to 350°F. Spread the pistachios in a single layer on a baking sheet and roast for 8–10 minutes, until lightly toasted and fragrant.
2. 2Remove from the oven and let the pistachios cool for about 5 minutes until warm but not hot.
3. 3Transfer the pistachios to a food processor. Blend, scraping down the sides as needed. The mixture will first appear floury, then thick and pasty — keep blending until the nuts release their oils and the butter turns smooth and glossy, about 8–10 minutes total.
4. 4Season with salt to taste, then blend briefly to incorporate.
5. 5Transfer to a clean jar with an airtight lid. The butter will thicken slightly as it cools. Store at room temperature for up to 2 weeks or refrigerate for longer shelf life.