Antep Pistachio Butter

Antep pistachios come from growers in southeastern Turkey, and they are the reason Antep’s baklava tastes the way it does: small kernels, deep green, with a butter-rich flavor that other pistachios do not carry. We grind them in small batches with just enough sugar to make the paste spreadable. If you have been looking at pistachio creams and spreads, this is the denser end of that shelf.

How to use

• Spread it on warm bread or toast, plain, and taste it before you do anything else with it.
• Stir a spoonful into oatmeal, or into a milk or coffee drink for a pistachio version of the same.
• Use it as a filling or a topping for cakes, pastries, and ice cream.

What’s inside