- 1/2 pound salted pistachios, shelled
- 1 1/2 cups olive oil
- 2 teaspoons kosher salt
- Preheat the oven to 350°. Toast the pistachios for about 4 minutes, or until fragrant. Let cool. Transfer to a food processor and finely grind.
- In a small saucepan, warm the olive oil over moderate heat. Add the oil to the nuts and process until blended. Pour into a jar, stir in the salt and let stand overnight at room temperature.
The oil can be refrigerated for 2 weeks.