Pistachio and White Chocolate Spread
- ½ cup (65 g) unsalted shelled pistachios
- 4 oz (115 g) white chocolate, coarsely chopped
- 3 tbsp (45 ml) cold water
- In a food processor, finely chop the pistachios and white chocolate, then grind until a firm paste forms.
- Add the water, 1 tbsp (15 ml) at a time, and purée until smooth. Transfer to a jar.
- The spread will keep for 2 to 3 weeks in the refrigerator.