Gather your ingredients. You will need a sturdy food processor or blender.
Bring a pot of water to a boil.
When boiling, add the shelled pistachios.
After a couple of minutes, use a slotted spoon to remove a couple pistachios to test for doneness. They are done when the skins have loosened up, and don't seem tight anymore.
Strain and rinse with cold water.
To remove the skin, I like to spread out a kitchen town on my counter. Then I dump the nuts on the towel.
You can use the edge of the towel to rub off the skin.
Or, you can pick it off with your finger.
It takes a while to get through 2 cups of pistachios! Phew!
Place the pistachios, honey, olive oil, salt and a bit of the water in the cuisinart.
Purée for 3-4 minutes.
Scrape down the sides, and test for consistency. Add more water to thin it out if necessary. Continue to purée until you reach your desired consistency.
I like nut butters that are thick, but still easily spreadable.
Serve on bread, crackers, fruit, ice cream, crepes, etc.
This nut butter also works really well in cookie and pastry recipes.
- 2.0c Raw pistachios, shelled
- 0.0c Honey
- 0.0c Warm water
- 2.0tsp Olive oil
- 1.0tsp Salt
San Francisco, California