2 cups shelled pistachios
1 teaspoon olive oil
Sea salt to taste
Preheat oven to 325 degrees. Spread nuts in an even layer on a baking sheet. Roast the pistachios for 5 to 10 minutes or until nuts are fragrant. In bowl of a food processor fitted with a blade attachment, process nuts until smooth and creamy, adding a bit of oil if needed. Taste and sprinkle with sea salt to taste. Transfer to a jar with a tight-fitting lid. Store at room temperature for up to a month or may be frozen.
Yield: 1 cup
