Pistachio Spread
Slap it on some toast, or add it to your baking for a pistachio hit.
Ingredients
Directions
- 1
Blanch the pistachio in boiling water for 1 minute, then immediately cool down in iced water. Move onto a cloth to dry.
- 2
Painstakingly remove the skins from all the pistachios if you want a smoother/greener spread.
- 3
In a small pot, add sugar and water, then heat over high heat until it reaches 118°c, add your pistachios and mix to coat them. Spread over a lined oven tray to cool. Eat a couple because you’re only human.
- 4
Add to blender cup with oil to help emulsify. The amount of oil you need will depend on how liquid you want your spread, and how your blender works. If your emulsion breaks completely, try adding a few spoons of cold water and continue to blend until it comes back together. Adding water however, will negatively affect the shelf life, so best avoid if you aren’t planning on using it all quickly. Add a pinch of salt.
- 5
Eat.
