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Sonoran-Style Staples

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¹⁄2 cups shelled unsalted

raw pistachios

¹⁄2 pound unsalted butter,

preferably grass-fed, softened2 tablespoons extra-virgin

olive oil

¹⁄4 cup (packed) fresh basil leaves1 garlic clove, peeled

¹⁄4 cup freshly grated Parmesan cheese

Juice from ¹⁄2lemon (about 1 tablespoon)

Kosher salt and freshly ground black pepper to taste

Preheat the oven to 350°F. Spread the pistachios on a rimmed baking sheet. Toast the nuts in the oven until fragrant and lightly browned, shaking the pan every few minutes to prevent burning, 5 to 10 minutes. Pour onto a plate to cool. When cooled, seal the pistachios in a resealable plastic bag and coarsely smash with a hammer or wooden mallet. Transfer to a medium bowl. Set aside ¹⁄2 cup of pistachios.

Fold the rest into the softened butter.

Put the olive oil, basil, garlic, Parmesan cheese, and lemon juice in the processor; pulse until smooth. Fold into pistachio-butter mixture; season to taste with salt and pepper.

Divide the butter between two pieces of plastic wrap large enough to make two butter logs. Top both with the pistachios, then wrap the plastic wrap over the top, between your hands and the toppings (this will help keep your hands clean), and gently roll into tight logs. Fold in the short end of the plastic wrap to cover the ends. Refrigerate until firm. To serve, unwrap and let soften to a spreadable consistency.

Keeps in the refrigerator for 2 weeks.

Pistachio Compound Butter

MAKES  BUTTER LOGS

Don Guerra was serving this crunchy nut-infused butter alongside his bread at a farm-to-table event I attended. The second I tasted it I knew I wanted to share it with you all in this book. Thank you to Hacienda Del Sol Guest Ranch Resort Chef Bruce Yim for the recipe. Arizona is one of only three states where pistachio crops are grown in the U.S.