PISTACHIO BUTTER FOR VEGETABLES
Yield: Approximately ⅔ cup
Ingredients
½ cup Butter or margarine, melted
1 to 1½ tablespoons Lemon juice
1 tablespoon Minced parsley
¼ teaspoon each Thyme and rosemary, crushed
3 tablespoons Natural American pistachios, coarsely chopped
Hot cooked vegetables such as: Potatoes, cauliflower, broccoli or brussels sprouts
Instructions
Combine butter, lemon juice, parsley, thyme and rosemary; heat thoroughly. Add pistachios. Serve over hot cooked vegetables.
