Pistachio Spread

Sweet but also intensely savory, this unusual and versatile spread highlights the unique characteristics of these sometimes overlooked nuts. Extra virgin olive oil rounds out the nutty profile of this recipe to create a perfectly smooth and spreadable treat. Unlike most nut spreads, this one is 100% dairy-free. Enjoy on a toasty slice of seed bread or drizzled over a cookie, baked into a cake, or swirled over a dish of your favorite ice cream.

Directions for 2.2 lbs / 1 kg of Pistachio Spread:

1. Pre-grind the Pistachios by pulse-crushing in a Mixer-Grinder/Cuisinart for approximately 1 minute. You should get to get a fine Pistachio flour.
2. Add the crushed Pistachios into your Premier Chocolate Refiner, a little at a time. Allow for the natural oils to release and the paste to soften before adding more. If necessary, increase the temperature using a heat gun, never exceeding 120°F/50°C.
3. Once the Pistachio paste is smooth and fluid, start adding the sugar. Only add ¼ cup at a time, allowing it to fully incorporate before adding more.
4. Lastly, add the salt and let refine until completely smooth ~12h.
5. For optimal results, store the spread in sanitized, airtight glass jars.

Yield:  Approximately 1kg/2.2 lbs of Pistachio Spread.

Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.

Pro Tips:

1. The extra virgin olive oil will counterbalance the Pistachio's low levels of fat. If you find the flavor overpowering, substitute it with neutral vegetable oil.
2. For a surprising twist, choose a natural flaky salt, and add it at the very end, preserving the crunch. Lovely contrast with the smoothness of the Pistachio spread.

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.