Ingredients:
8 ozs raw pistachio nuts, shelled
2 TBS coconut oil
1/8 tsp salt, optional
Directions:
1. Pre-heat oven to 375 degrees. Place the pistachios on a large baking sheet. Spread them out so they are not touching each other. Roast in the oven for approx. 7-9 mins. Do not burn, or your butter will taste like it.
2. Remove the pistachios from the oven and place them into a small blender/grinder food processor. Chop the nuts until it becomes a semi-fine powder (this step will take several minutes). Add the coconut oil, one tablespoon at a time. Puree until your desired creaminess. Let it sit for 30 mins then puree again until smooth. (I will do this step several times just not to burn out my processor).
Note: 1. You can use pre-roasted pistachios. Just warm slightly, so they are easier to grind. I like unsalted so I can control the salt intake.
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