** I prefer to use homemade pistachio butter that I make myself. Here's how I do it: I roast 260 grams (9 oz) of pistachios in the oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 15 minutes. After they've cooled completely, I blend them in a high-speed blender until they become smooth and liquid. If needed, I add 1-2 tablespoons of refined coconut oil to help with the blending process. Of course, you can also use store-bought vegan pistachio butter as an alternative.