Ingredients
Equipment
Method
- Ensure your pistachios are completely cool if you've just roasted them. Remove any remaining shell pieces or skins that might create unwanted texture.
- Transfer pistachios to your food processor and begin blending. Initially, the nuts will break down into coarse pieces, resembling breadcrumbs. This stage typically lasts 3-5 minutes depending on your processor's power.
- Continue processing for another 10-15 minutes total. During this phase, the mixture transforms from chunky to paste-like consistency. Don't get discouraged if it seems stubborn – persistence pays off beautifully here.
- Add your neutral oil gradually while the processor runs. This addition helps achieve that silky texture Dubai chocolate demands. The oil prevents the mixture from becoming too thick or seizing up.
- Process for an additional 5-10 minutes until completely smooth and creamy. The finished pistachio butter should flow easily off your spatula like thick honey. Taste and adjust salt if desired.
- Taste your pistachio butter at this stage to ensure perfect flavor balance. The finished product should have a rich, nutty sweetness without any bitter undertones. If slightly grainy, continue processing for additional 2-3 minutes.
- Allow your pistachio butter to cool slightly before final evaluation. Test consistency at room temperature (70-75°F). Perfect pistachio butter should maintain smooth texture even when cooled and hold knife marks while remaining spreadable.
Notes
Store at room temperature for 2 weeks, refrigerated for 2 months, or frozen for 6 months. If your processor gets warm during processing, let it rest for 10 minutes before continuing. Never add all oil at once as this creates separation issues. For ultra-smooth texture, strain through fine mesh to remove any remaining particles.