Roasted Pine Nut Butter

By dyannucci

With pine nuts at $35 per pound, we wondered if it made any sense at all to make a butter out of them. Then we tasted it: the richest, most indulgent nut but¬ter ever, and satisfying in minuscule bits, so that a little 2- or 3-ounce jar makes a fine food gift, like a present of caviar

Smear a smidge onto good chocolate, dolloping onto butternut squash soup, or elevating the PB&J to new he'ights by pairing with plum preserves.


SERVES 32 (serving size: 1 tablespoon) CALORIES 99; FAT 10.1g (sat O.7g); SODIUM 15mg

Ingredients

• 1 lb pine nuts
• 1 tbsp oil canola grape seed or peanut
• 1/4 tspn kosher salt

Details

Servings 2

Preparation

Step 1

Start with pine nuts toasted to medium-brown so that the full roastyflavor comes out. (Be careful: They burn so easily!) To make the butter, place 1 pound of toasted pine nuts in a food processor. Add a tablespoon of neutral-flavored oil (canola or peanut oil works nicely) and 1/4teaspoon kosher salt. Process until smooth. This yields about 2 cups.