Pistachio Butter

This version of pistachio butter is amazingly
versatile, The flavor is super rich as is, but it's
also really tasty with a squeeze of lime or lemon
to cut through that richness.
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Servings 1 cup

Ingredients
  

  • 1 cup pistachios lightly toasted
  • ¾ cup water
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Instructions
 

  • Process the pistachios in a fed processor to get
    them as fine as possible. With the motor running.
    pour in the water, vinegar, and salt and process
    until smooth, scraping down the sides as needed.
  • Again with the motor running, drizzle in the
    olive oil. Taste and adjust with more salt or
    vinegar. Store in the fridge for up to 10 days.
  • MORE WAYS:
    * Pipe or spread onto
    celery sticks for an
    appetizer.
    * Smear on a plate and
    top with roasted root
    vegetables.
    * Drizzle over lamb
    meatballs, served
    on basmati rice.
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