Preheat the oven to 160°C fan forced (320 F).

Add the pistachios to a medium bowl and top with around 2 cups of water. Set aside to soak for 30 minutes to an hour. The longer they soak for the easier they are to peel.

Once the pistachios are soaked, strain the water away. Use clean hands to pinch the skins off each pistachio. Alternatively, tipped with strained pistachios out onto a clean tea towel and use the tea towel to vigorously rub the pistachios to help to remove the skins, peeling off any skins that remain stuck to the pistachios.

Place the skinned pistachios onto a baking tray and into the oven to bake for 10 minutes, watching closely so that they don’t burn. Give the tray a shake every few minutes to roast the pistachios evenly.

Remove from the oven and place into a high-speed blender or food processor with a pinch of salt. Blend on high until the pistachios have turned into a smooth pistachio butter. The longer you blend the pistachio’s for, the runnier the pistachio butter will be.

Transfer the pistachio butter to a glass jar. Place the lid on and store in the fridge for up to 1 month.