Velvety Pistachio Spread
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Ingredients
  • 3.5 oz (100 g) pistachios, unsalted and shelled
  • 3.5 oz (100 g) granulated sugar
  • 3.5 oz (100 g) white chocolate, roughly chopped
  • 1 oz (30 g) unsalted butter
  • 4.2 oz (120 g) milk
  • the seeds of ¼ vanilla bean (or a couple drops of vanilla extract)
Instructions
  1. Bring a small pot of water to a rolling boil. Add your pistachios and let boil for a minute or so. You'll notice the skin will start to lift off. Drain into a colander. Remove the skins peeling each pistachio with your fingers or rubbing them with a dry dishtowel.
  2. Heat oven to 360 F and roast peeled pistachios on a baking sheet for about 10-12 minutes or until lightly brown and fragrant (do not burn!). Remove from the oven and let cool.
  3. Using a handheld blender, grind toasted pistachios with sugar. Add just enough milk to make the mixture creamy. Blend again until smooth.
  4. In a small pot, melt the white chocolate with the rest of the milk and the butter. When melted (do not boil!), add in the pistachio mixture and the vanilla seeds (or extract). Keep cooking on low heat for 6-8 minutes, until it becomes a bit denser.
  5. Remove from the heat, let cool, and pour into a clean jar. Refrigerate until you're ready to use it.
Recipe by Very EATalian at https://www.veryeatalian.com/velvety-pistachio-spread/