½ cup (65 g) unsalted shelled pistachios

4 oz (115 g) white chocolate, coarsely chopped

3 tbsp (45 ml) cold water

In a food processor, finely chop the pistachios and white chocolate, then grind until a firm paste forms.

Add the water, 1 tbsp (15 ml) at a time, and purée until smooth. Transfer to a jar.

The spread will keep for 2 to 3 weeks in the refrigerator.

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