Pistachio-Honey Butter

This nut butter should be green, lightly sweet, and very delicious. You can add more or less honey to suit your taste (start with 1/4 cup and adjust), and more or less salt. Adapted from a recipe at Serious Eats. http://bit.ly/gbTmFo

• Ready In: 28 mins
• Serves: 24
• Yields: 1 1/2 cups

Ingredients

• 1  cup  raw pistachios, without shells
• 1  cup  whole  blanched almond
• 1⁄4-1⁄2 teaspoon kosher salt
• 1⁄8-1⁄2 cup honey
• 3  tablespoons  vegetable oil

Directions

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