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Food & Drinks

PB&S

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Shape Magazine
Shape Magazine
 2021-06-15

Cover picture for the articleIn a food processor, process 2 1/2 cups (12 oz.) toasted, unsalted pistachios, 3 Tbsp. maple syrup, 2 tsp. pure vanilla extract, and 1/2 tsp. kosher salt until smooth and creamy, about 7 min. Drizzle in 2 Tbsp. extra-virgin olive oil, and process until combined. Generously spread pistachio butter onto 1 slice whole wheat bread (or your bread of choice), and top with thinly sliced strawberries and a generous dusting of finely grated lemon zest. Top with another slice of bread. (Makes 1 1/2 cups pistachio butter. Save the rest for another sandwich.)

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