Pistachio Butter Creamy (Print Version)

# Ingredients:

→ Base

01 - 375g (3 cups) of pistachios, raw and shelled

# Instructions:

01 - Set oven to 320°F. Spread pistachios on a baking tray and heat for about 6 minutes. They should be warm but stay their natural color.

02 - Put the warm pistachios in a blender. Run it at a low speed for 5 to 7 minutes. Scrape the sides now and then until the mixture looks nice and smooth.

03 - Scoop into a sealed jar. It lasts up to 1 week in the pantry or a full month in the fridge.

# Notes:

01 - Warm nuts can make it easier to release oils

02 - Leftover paste from the blender works for homemade pistachio milk

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