Ingredients Checklist
- 400g pistachio kernels
- 1 tsp nut oil eg. almond, optional
Instructions
- Preheat oven to 160°C, place pistachios onto an oven tray and toast for 5 minutes.
- Place into a food processor and blitz until a paste forms, scraping down the sides every now and then to ensure a uniform texture.
- Add a tsp of oil if you would prefer a thinner paste.
- Place into a jar and store in the pantry for up to a week or in the refrigerator for up to month.
- Enjoy served on banana bread. For crunch, set aside some of the toasted pistachios to sprinkle over the butter.
