Ingredients:

  • 2 cups (270g) raw, shelled, unsalted pistachios
  • 0.25 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Spread the shelled pistachios on a baking sheet in a single layer and toast for 5–7 minutes until fragrant but not browned.
  2. Transfer the warm nuts immediately to a high-speed food processor or blender. Pulse 10–15 times until the nuts are reduced to a fine, sandy meal.
  3. Switch to a continuous low-to-medium speed. Process the mixture, stopping every 90 seconds to scrape down the sides with a spatula, until the natural oils release and the paste transforms into a smooth, liquid butter.
  4. Add the sea salt and any optional enhancers (like vanilla or cardamom) and pulse a few final times to incorporate. Transfer to a glass jar for storage.