There's no getting around it -- it's hideous.
I was horrified as soon as saw the putrid olive sludge emerge from the whirring blades of my immersion blender a week ago Saturday. In my mind, the roasted pistachio nut butter would be a spritely, seasonally-appropriate green -- the same color as the Grinch's fur in the childhood Christmas story.
Instead it looked like something teenage boys might snicker over in the locker room.
And as soon as I recovered from my initial horror, I may have snickered about it too.
Until I tasted it.
In the week since I made the swamp-like pistachio butter for a TasteSpotting feature about homemade English muffins, I've been looking for any possible excuse to eat it. I've stirred it into oatmeal, I've smeared it onto cold bananas, and I've eaten it by the spoonful as "dessert."
It might just be the best example of the tired phrase, "Don't judge a book by its cover," ever.
I think. I'll have to go eat another spoonful to make sure...
Recipe for Pistachio Nut Butter can be find here.