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HOMEMADE PISTACHIO SPREAD

Four days ago I got a wonderful present from friends who visited Sicily. Seven fresh lemons picked right form the tree, a sweet tomato jam and a pistachio spread. Marvellous! But I wanted to enhance the pisatchio taste of the spread and further more I wanted it to taste less sweet.

Thought. Done. I went to a turkish market in Kreuzberg and bought 400 grammes of first class unpeeled pistachio. It took me a long time to pull the nuts out of their peel, I nearly fell into a kind of peeling meditaion.-) From another friend of mine I lately got a very nice pistachio oil and these two ingredients were my basis for the spread.

Then I thought about a few little natural enhancers to turn my pistachio spread into something harmonic though inspiring and well flavoured result. I decided to add a bit of my home-dried orange peel and roughly chopped organic deep dark chocolate (90% should be the best).

You need

400 grams of first class pistachio with peel
3 soup spoons of pistachio oil
1 tea spoon of agave nectar, more if you like it sweeter
1 tea spoon of brown sugar
1 soup spoon of homemade orange peel, choppend into very, very tiny pieces
1 glimpse of fresh vanilla to enhance everything
40 grams of roughly chopped dark chocolate (90%)

How to do it

Put the peeled pistachio with the oil into a blender and mix it until you get a smooth cream. Add the orange peel, the brown sugar, the agave nectar and mix it again for 5 minutes.
In the end you add the chocolate – bit do no use the blender again! Stir it with a spoon. Best is to let it rest for one night. Afterwards eat it as fresh as possible and do not keep it for a long time. But according to my experience that should not be a problem:-)

dolce vita ahoi! 
monika ebert • mobile minds