Pistachios have an effort to flavor ratio that rivals only the Brazil nut. Their rich, salty flavor makes them perfect candidates for a nut butter well-suited for both sweet and savory sandwiches. It easily compliments Middle Eastern and Italian ingredients, but we're sure you won't have a problem finding excuses to spread it on sandwiches or even meats. We could see this going very well with an end of summer lamb burger too. (Editors Note: Be warned, this nut butter is so luscious, you may feel as though you've been transported to a glamorous palazzo somewhere in Italy , Sofia Loren-style. It certainly did for me- Red)
Don’t forget to check back tomorrow for a Friday-worthy nut butter how-to + 4 more sandwiches.
Homemade Pistachio Butter 8.7 oz Pistachios 1/4 cup + 1 TBSP Extra Virgin Olive Oil 1/2 tsp Coarse Salt
Preheat oven to 350. On a rimmed baking sheet, roast pistachios until aromatic.
Remove from oven and transfer to the bowl of a food processor. Pulse until crunched, about 1 minute.
Scrape down the sides and add oil and salt. Process until smooth.
Place pistachio butter in an airtight container and store in refrigerator.
The Deconstructed Pesto: PB + Arugula + Parmesan PB + Apricots PB + Prosciutto + Fennel PB + Dried Cherries