Homemade Salted Pistachio Butter

Add pistachios to a sheet pan lined with parchment paper or silicone. Bake for 8-10 minutes, stirring once halfway.

Let pistachios cool for 10 minutes so they are still warm but no longer hot.

Add pistachios to a food processor with salt and 1 teaspoon of the oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed and adding more oil as you go and as needed. I added 4 teaspoons total throughout blending. The oil serves to make the blending process easier.
The pistachios will first form flour-like clumps, then gather into a ball against the side of the food processor, and eventually turn creamy and glossy. If the mixture becomes too warm or your machine starts to struggle, pause and allow it to cool for a few minutes before continuing.
This whole process took me about 15 minutes and I stopped to scrape down the blender about 4 times, adding in more oil each time.

Taste and blend in more salt if desired. Store in a jar/container in your fridge for up to a month or 7 days out of the fridge.