PISTACHIO BUTTER FOR VEGETABLES

 

PISTACHIO BUTTER FOR VEGETABLES

Yield:  Approximately ⅔ cup

Ingredients

½ cup Butter or margarine, melted
1 to 1
½ 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. 

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