Pistachio and White Chocolate Butter

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

Serves: Makes 0.5L

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.

Rule the Kitchen with More Recipe Faves

Quadruple Chocolate Chip Cookie Jars
Quadruple Chocolate Chip Cookie Jars
Time
15
Serves
18-20
Difficulty
Easy
Chocolate Caramel Kisses
Chocolate Caramel Kisses
Time
20
Serves
12
Difficulty
Hard
Posh Fridge Cake
Posh Fridge Cake
Time
-
Serves
-
Difficulty
Easy
Opera Torte
Opera Torte
Now playing...
8:21