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Toasted Pistachio Oil

INGREDIENTS

DIRECTIONS

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1/2 pound salted Heart of the Desert Pistachios, shelled
1-1/2 cups olive oil
2 teaspoons kosher salt
 

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Preheat oven to 350° F.  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.