Ingredients:
- 300 g (10.5 oz) shelled pistachios, unsalted
- 1–2 Tbsp neutral oil (e.g., Grapeseed, Refined Coconut, or Sunflower)
- 1/4 tsp fine sea salt
- 1–2 tsp maple syrup or honey (optional)
Instructions:
- Preheat oven to 350°F (175°C). Spread raw pistachios on a baking sheet. Roast for 7–8 minutes until fragrant. Allow pistachios to cool completely on the tray before processing.
- For the most vibrant emerald green colour, quickly blanch the cooled pistachios in boiling water for 30 seconds, then immediately drain and dry thoroughly in a tea towel before proceeding.
- Add the cooled pistachios and salt to the food processor. Pulse 5–8 times until a coarse crumb forms.
- Process continuously for 1–2 minutes. The mixture will turn into a fine, damp pistachio meal. Stop and scrape down the sides of the bowl thoroughly.
- Continue processing for another 3–4 minutes. The meal will begin to clump together, forming a thick, dense ball or paste that rolls around the blades. Stop and scrape again.
- Continue processing. After 2–3 more minutes, the ball will break down. The mixture will transition into a very thick, somewhat gritty butter, releasing its natural oils. Rest the processor for 60 seconds if the motor is struggling.
- Add 1 tablespoon of neutral oil (if needed) and the maple syrup or honey (if using). Process for 2 more minutes. The mixture should become noticeably smoother and thinner.
- Continue processing for a final 2–3 minutes until the Pistachio Butter is completely smooth, resembling the consistency of thick pouring cream or tahini.
- Taste the butter and adjust for salt or sweetness if necessary. Transfer the warm pistachio butter to a sterilised, airtight jar. It will thicken considerably as it cools.