Pistachio nut butter

200 grams	pistachio nuts
3 grams	salt

Spread the pistachio on a tray and toast them at 160 degrees Celsius for 10 minutes. Then transfer them into a blender and also add the salt. Then blend it till smooth. Now while you’re blending it may seem that not much is happening. The only thing you can do is continue blending. This will generate a lot of friction which means heat. The heat will make sure the pistachio will release it’s oils and then you’ll end up with a beautiful smooth nut butter. If really nothing is happening, you can always add a tablespoon of pistachio oil to jumpstart the process. The only disadvantage is that the nut butter will be thinner than necessary. Now keep it out of the fridge for later.

Recipe used in artichoke & pistachio tartelette!