Wow, what a burst of roasted pistachio flavor in this butter! Ironically, when you taste the butter by itself you get a burst of slightly salty, toasted goodness. But when you spread it on something hearty like whole wheat crackers or wheat toast, that wonderful rich flavor seems to take a back seat. The distinctive flavor of the pistachios comes out best, I think, when served on something with a mild taste. I like it best when served on flatbread or saltine crackers, or spread on toasted sourdough bread and then drizzled with a little honey.
Pistachio Butter
Print recipeIngredients
- 1 Pound Pistachios (salted and roasted)
Directions
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Place pistachios in food processor and start processor. Initially the pistachios will be dry but as the nuts release their oil they will come together. |  |
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After about two and a half minutes the pistachios will form a ball. Let the food processor continue to run. The ball will eventually turn into a creamy consistency. |  |
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As more oil is released the pistachios will become creamy. The pistachios butter is done when it gets a shiny surface and has a looser texture then regular pistachios butter. This will take between 5 and 8 minutes. It will thicken into a creamy pistachios butter between 24 and 48 hours in the refrigerator. |  |
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Place pistachio butter in airtight container and store in refrigerator. Allow 24 - 48 hours for pistachio butter to thicken. |  |
