2 cups roasted, salted, shelled pistachios
1 Tbsp maple syrup or honey
Place nuts in processor and turn on. Leave running until the nuts begin to break down into a smooth butter, about 10 minutes.
Add the maple syrup. The mixture will begin to clump up again, but leave processor running until it smooths out. Stop when desired consistency is reached.
If you have raw pistachios, I would recommend roasting them at 350 degrees for about 10 min and adding 1 tsp of salt to the first step (or to taste).
Half cup of shelled pistachios, soak in hot water 15 mins. 2 cups of water, 3 dates or honey (to your taste), ground cardamom (to your taste), splash of rosewater. Blend it until smooth, strain it very well.