Ingredients
Method
- Blanch the Pistachios: Bring a pot of water to a boil. Add the raw pistachios and boil for 30 to 60 seconds. Drain immediately and drop them into an ice bath to cool. This helps brighten their green color and loosens the skins.
- Peel the Skins: Drain the pistachios and spread them out on a clean kitchen towel. Rub them gently to remove the papery brown skins. Peel off any stubborn bits by hand. It's a little tedious, but this step is key for that bright green finish.
- Toast Lightly: Preheat your oven to 325°F (165°C). Spread the peeled pistachios on a baking sheet. Toast for 5 to 8 minutes. You’re just warming them to release their oils. Try not to let them brown.
- Blend Until Smooth: Transfer the warm pistachios to a food processor. Blend continuously. First they’ll turn into crumbs, then a thick paste, and eventually a silky, smooth butter. This takes about 5 to 10 minutes. Scrape the sides often.
- Finish and Store: Add a pinch of salt and pulse to combine. If needed, mix in a teaspoon of neutral oil to loosen the texture. Spoon into an airtight jar and store in the fridge.
Nutrition
Notes
Use this butter as a base for pistachio cream, or enjoy it on toast, in oatmeal, or swirled into desserts. For best color and flavor, use Sicilian pistachios and be sure to peel them completely after blanching. Store in the fridge up to one month, using a clean spoon each time.
