Pistachio-honey Butter

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 1 cup raw pistachios, without shells
• 1 cup whole blanched almond
• 1/4-1/2 teaspoon kosher salt
• 1/8-1/2 cup honey
• 3 tablespoons vegetable oil

Recipe

• 1 preheat oven to 375°f spread pistachios and almonds on a baking sheet. toast until lightly fragrant, 7-8 minutes.
• 2 quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. process until a smooth paste forms, 8-10 minutes. stop the processor and scrape down the sides of the bowl with a spatula once or twice.
• 3 add salt and honey and process until combined. with processor running, drizzle in oil until very smooth, another 7-8 minutes. transfer to jars or airtight containers and refrigerate for up to 2 months.