Pistachio butter with rose and sumac
By finely grinding the pistachio in the MSK Twin Stone Wet Grinder, you get an ultra fine and smooth nut butter, which is enriched with dried rose and sumac.
Makes 4325g.
Allergens and dietary requirements
- Nuts
- Cow's milk
- Lactose
- Vegetarian
Ingredients
700
g
pistachio50
g
sunflower oil10
dried roses2
g
sumac3500
g
butter72
g
saltPreparation method
- Blend the pistachio and sunflower oil in the thermoblender to create a coarse butter.
- Pour into the Twin Stone Wet Grinder and add the dried rose and sumac.
- Grind for at least 12 hours to a smooth pistachio butter.
- Then whip the butter and mix in the pistachio butter and add salt.
- Serve at room temperature.
Serving suggestions
- Delicious in a dish with razor clams, lemon, and lovage.
- Combines well with chives, snails, and oats.
- Perfect with sourdough bread.
