Pistachio Nutella

I modified the white-nutella recipe to work with pistachios

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the chocolate and melt in the microwave at half power, stirring after every 30 seconds, until totally smooth and no chunks of chocolate remain.

Step 2

Put the hazelnuts and salt into the bowl of a food processor fitted with an S-blade.

Step 3

Process until you have something that looks like coarse nut meal, and then add the vanilla and oil.

Step 4

Process until a paste forms.

Step 5

Pour in the still warm white chocolate and blend until combined, and you have a silky nut butter. Very runny and pourable.

Step 6

Pour into a jar and let sit for about 6-8 hours or until firmer and not runny.

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