Step 1

To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.

Step 2

Leave them to cool entirely before the next step.

Step 3

Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *

Step 4

Once you've reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly.

Step 5

This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months.