– recipe courtesy of www.101cookbooks.com Ingredients 1 cup pistachios 1 cup blanched almonds 3/4 cup granulated sugar or honey 1/2 cup or so of hot water 1-2 pinches of salt Method Blanch the pistachios by dropping them in a pot of boiling water for a minute or two. Drain the pistachios and (patiently) remove the skins. I found it easiest to pinch the skin to help coax it off. Place the blanched almonds, pistachios, your choice of sweetener and salt into a food processor. Add about 1/2 the water and blitz. Add the rest of the water, a little at a time, to thin the butter out – it really depends on your preferred spread consistency. Place the spread into a clean, airtight container and refrigerate. I often have a jar of pistachio butter in my fridge as a diary free spread, gluten free and preservative free option. Bottle this spread up