Infused with toasted pine nuts, this buttery spread is delicious on cooked veggies, or even on chicken or steak!
Reserve half of the toasted pine nuts, then combine remaining ingredients into a mini food processor and pulse until smooth. Stir in reserved nuts. Freeze or store in fridge for up to 4 days.
Pine Nut Butter
- ½ cup pine nuts toasted
- 2 Tbsp butter or margarine
- 1 tsp lemon zest
- ½ tsp rosemary chopped
- ¼ tsp pepper
- ¼ tsp salt
- Toast pine nuts in a dry skillet until fragrant and golden. Allow to cool completely.
- Place 1/4 cup of the pine nuts in a mini food processor along with the remaining ingredients. Process until smooth.
- Stir in reserved whole nuts.