Crema di Pistacchio (Pistachio Butter)
Photo credit: Green Earth Travel
If like me, you have a weakness for nuts and nut butters, this recipe from Fran Costigan is so luscious, it’s dangerous. Use to top crostini, as a base for gelato or eat out of the jar. As Fran says, “The taste is pure Italy.”
Recipe reprinted with permission from Fran Costigan.
Ingredients
- 8 ounces shelled raw, unsalted pistachios (from about 16 ounces in-shell pistachios)
- 5 tablespoons superfine sugar
- 1/8 teaspoon sea salt
- 1 tablespoon extra virgin olive oil more if needed to adjust consistency.
Instructions
- Process the pistachios in a food processor until very fine. Scrape down the sides of the bowl.
- Add the sugar, salt and olive oil. Process until a smooth and almost runny paste is achieved. This can take up to 10 to 12 minutes in a standard food processor.
- Spoon into a clean jar with tight fitting lid. Refrigerated, this spread should stay fresh for a couple of weeks.