Homemade Pistachio Butter (Print Version)

# Ingredients:

→ Base

01 - 375g (3 cups) raw shelled pistachios

# Instructions:

01 - Preheat oven to 320°F. Toast pistachios on baking sheet for 6 minutes until warm but not browned.
02 - Add warm pistachios to blender. Blend on low speed 5-7 minutes, scraping sides occasionally, until runny consistency forms.
03 - Transfer to airtight jar. Keeps 1 week at room temperature or 1 month refrigerated.

# Notes:

01 - Use warm nuts to help release oils
02 - Can make pistachio milk with blender residue

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