Pistachio spread

To make the pistachio spread, pour the peeled pistachios onto a baking sheet 1. Roast them in a conventional oven preheated to 365°F (185°C) for 10 minutes, then remove from the oven and let them cool 2. Meanwhile, chop the white chocolate coarsely and transfer to a bowl 3.

Melt the chopped chocolate in a bain-marie or the microwave 4. Once the pistachios have cooled, transfer them to a food processor 5. Add a pinch of salt 6.

Pulse the pistachios until finely ground into a flour 7. Add a small amount of the grapeseed oil 8 and pulse again until you get a creamy purée 9. To make it easier, use a spatula to scrape down the sides of the food processor bowl every so often. It will take around 5-6 minutes. Be sure that the paste doesn’t get too hot – it should never go above 113°F (45°C), which is why it’s important to stop the food processor often. If needed, let the paste rest in the fridge for a few minutes and then pulse again.

Once it’s ready, transfer the paste to a bowl 10, add the white chocolate 11, and stir vigorously until you have an even mixture 12. 

Pour in the rest of the grapeseed oil 13 and continue to stir until you have an even mixture 14. Now, transfer this mixture to a bowl that’s been chilled in the freezer, with any condensation wiped away 15.

Keeping an eye on the temperature, stir until the mixture has reached 72°F (22°C) 16. Once the mixture has reached this temperature, it will condense into a creamy spread 17. Let it rest for 12-14 hours at a temperature between 72°F and 75°F (22°-24°C). Your pistachio spread is ready to be enjoyed 18!