Pistachio-Honey Butter

1. 1

   Preheat oven to 375u00b0F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.