For many kids, Monday marked the dreaded, exciting, pencil-biting first day of school. After long summers of beach time, cookouts and vacation, it's back to the grind in those "new school year" kicks. In celebration of teachers, books, and proudly being a "bringer", we've dubbed this week Nut Butters Week. Each day we will show you how to make a different kind of nut butter and give you recipes for 4 sandwich combinations, so there's no excuse of letting it sit in the back of your fridge.

 Pistachio Butter 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.

Sandwiches

pistachio butter sandwiches

The Deconstructed Pesto: PB + Arugula + Parmesan PB + Apricots PB + Prosciutto + Fennel PB + Dried Cherries

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