Ingredients
1/2 lb salted pistachios, shelled
1 1/2 c olive oil
2 t kosher salt
Preparation
Preheat oven to 350*. Toast the nuts for about 4 minutes, or until fragrant. Let cool. Transfer to a food processor and finely grind. In a small saucepan, warm the olive oil over moderate heat.Add the oil to the nuts and process until blended. Pour into a jar, stir in the salt and let stand overnight at room temp. The oil can be refrigerated for 2 weeks.
