Pistachio-Honey Butter - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.
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.
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.