Pistachio Butter

Spread pistachio butter on toast for breakfast, add to smoothies, drizzle over baked sweet potatoes, etc.

Ingredients:

3 cups raw shelled pistachios
Salt

Directions:

1. Place oven rack in the middle of the oven and preheat to 350°F (175°C). Spread the pistachios on a large baking sheet.
2. Once the oven is preheated, place the baking sheet with the pistachios on the middle rack for 5 minutes. Then stir the pistachios well and return to the oven. Bake until the pistachios are fragrant and lightly browned (another 3-5 minutes).
3. Remove from oven and let cool for about 10 minutes. While the pistachios are still warm, transfer them to a food processor. Pulse until the pistachios have turned from a flour-like crumb to a smooth, creamy, butter-like consistency. This process may take a while, so you may need to stop occasionally to scrape down the sides of the bowl.
4. Taste and add salt to taste. Stir again briefly to distribute the spices evenly.
5. Let the pistachio butter cool to room temperature before transferring to an airtight container. Store at room temperature for up to 1 week or in the refrigerator for up to 4 weeks.

Yield: about 24 tablespoons of pistachio butter

Recipe: themediterraneandish.com