Antep Pistachio Butter

Ground in small batches from Antep pistachios

Antep pistachios come from growers near Gaziantep, and they are the reason the city’s baklava tastes the way it does — small kernels, deep green, with a butter-rich flavor that other pistachios do not carry. We grind them in small batches with just enough sugar to make the paste spreadable, and stop there. Just pistachios and sugar — no palm oil, no fillers, no oil added to stretch the jar. If you have been looking at pistachio creams and spreads, this is the denser end of that shelf: a nut butter, not a confection.

How to use

• Spread it on warm bread or toast, plain, and taste it before you do anything else with it.
• Swirl it into thick yogurt with a little honey.
• Stir a spoonful into oatmeal, or into a milk or coffee drink for a pistachio version of the same.
• Use it as a filling or a topping for cakes, pastries, and ice cream.

What’s inside