Simple Pistachio Spread (Printer-Friendly Version)
# What You'll Need:
→ Base
01 -
375g (roughly 3 cups) unsalted pistachios, shelled and raw
# Let's Cook:
01 -
Heat your oven to 320°F. Lay the pistachios on a baking sheet and warm them up for about 6 minutes. They should feel hot but stay their natural color—don’t let them darken.
02 -
Move the warm pistachios into a blender. Run it on low speed for 5–7 minutes, pausing to scrape the sides every so often. Keep going until it turns into a liquid-like paste.
03 -
Scoop the mixture into a jar with a snug-fitting lid. Keep it at room temperature for a week or stick it in the fridge, where it'll stay fresh for a month.
# Cook's Notes:
01 -
Using warm nuts makes it easier to bring out their natural oils
02 -
Leftover bits in the blender can be used to make pistachio milk