One-Ingredient Pistachio Butter (Print Version)

# Ingredients:

→ Base Ingredient

01 - 375g (3 cups) raw shelled pistachios

# Instructions:

01 - Preheat oven to 160°C (320°F). Place pistachios on baking sheet and bake for 6 minutes until warm but not browned.
02 - Transfer warm pistachios to high-speed blender. Blend on low for a few minutes until they become coarse meal.
03 - Scrape down edges periodically and blend 5-7 minutes until mixture transforms from thick paste to runny butter consistency.
04 - Transfer to airtight jar. Keeps at room temperature for 1 week or refrigerated for 1 month.

# Notes:

01 - Remaining butter in blender can be used to make pistachio milk
02 - Keep pistachios lightly toasted to maintain green color
03 - No additional ingredients needed

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