Pistachio and White Chocolate Butter

  • Preparation Time10 mins
  • DifficultyEasy
300g shelled unsalted pistachios
1/2 tsp salt
4 tbsp groundnut oil
1 tsp almond extract
200g white chocolate, melted

A delicious alternative to milk chocolate hazelnut spread. Slather it on toast for a special breakfast or spread it between layers of chocolate sponge and fudge frosting for a creative take on chocolate fudge cake.

Place all the ingredients in a high-powered blender and puree until it's as smooth as you like.

Store in a sterilsed 0.5L clip top Kilner jar.

This will keep in the fridge for a month.


Recipe courtesy of Sanjana Modha on behalf of Kilner.

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