We all know about the wonders of butter, but have you ever tried making a compound butter? A quick search of your pantry is all it would take to find a few things to make a delicious butter that can elevate many of your favorite dishes! My Pistachio Butter only calls for four ingredients, but it packs serious and sophisticated flavor. It is perfect to toss with blanched or grilled vegetables or to spread on toast or muffins in the morning. This is a recipe that adds instant flavor to even the simplest dishes, like sautéed green beans (add the zest of a lemon for a touch of brightness!). You can also add it to fresh vegetables from your garden, grocery store, or farmers market!
Ingredients (makes 10 tablespoons)
Whole Pistachios – ½ cup, shelled, unsalted
Butter – 8 tablespoons, unsalted, at room temperature, European-style preferred
Fleur de Sel – ¼ teaspoon
Black Pepper – ¼ teaspoon, freshly cracked
In a small sauté pan set over medium heat, add the shelled pistachios and toast for 3-5 minutes until lightly toasted, tossing occasionally. Transfer them to a cutting board and allow them to cool for 10 minutes.
Once the pistachios are cooled, give them a rough chop. Transfer the nuts to a small bowl, add in the remaining ingredients and thoroughly mix.
Cut a strip of parchment paper 5-inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.
Serve by cutting into 1/2 inch thick slices.
Tip: This butter will keep perfectly fresh stored in the refrigerator or up to 1 week in an airtight container. A fabulous last-minute addition to recipes where you want extra flavor.