Pistachio-Matcha Butter
1- Roast 2 1/2 cups unsalted shelled pistachios on a baking tray for 7 min at 350 fahrenheit.
Stir halfway through cooking time.
2- Wait until pistachios are cooled (I put them on a plate for a few minutes in the freezer to accelerate the process).
3- In a blender, pulverize pistachios with 3/4 cup of water, until you get a smooth and creamy texture.
4- Transfer in an air-tight container and stir in 3 tbsp of matcha tea powder culinary grade.
The matcha tea powder enhances the taste of “green” in the pistachios, making the butter even more flavourful. Whether it be as a spread on a toast, as a decoration on a desert or in a morning bowl, I find that this recipe is a fancier version of peanut butter and believe me trying it is loving it :).