This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the fridge.
- Yield:1 1/2 cups (three 4-ounce jars)
- Total time:40 minutes
- 1 cup raw, shelled pistachios
- 1 cup whole blanched almonds
- 1/2 teaspoon kosher salt
- 1/4 cup honey
- 3 tablespoons vegetable oil
Preheat oven to 375ºF. Spread pistachios and almonds on a baking sheet. Toast nuts until fragrant, about 7 or 8 minutes.
Transfer nuts to food processor fitted with blade attachment. Process until nuts "melt" into smooth paste, 8 to 10 minutes. You may need to stop processor once or twice to scrape down sides of bowl.
Add salt and honey and process until well blended. With processor running, slowly drizzle in oil. Continue to process until well incorporated and smooth, about 7 or 8 minutes more. Transfer pistachio butter to jars and store in refrigerator for up to two months.