Pistachio Butter

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.

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.

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.

Place pistachio butter in airtight container and store in refrigerator. Allow 24 - 48 hours for pistachio butter to thicken.