8 oz. roasted unsalted pistachio nuts (I buy them shelled from, you guessed it, Trader Joe's)
2 T granulated sugar
6 T powdered sugar, divided
1 tsp olive oil
3 T honey
1 cup unsalted butter
Pinch of salt, to taste
Instructions
In a large food processor, process the pistachios and the granulated sugar until very fine. Take out a few tablespoons of the ground pistachios to decorate the cake, and set aside.
Add 2 T powdered sugar and the olive oil, continue processing until the nuts are smooth. Add the honey, and continue to process until the paste is smooth to taste, and not grainy. Add the butter and the remaining powdered sugar and beat until combined. Chill.
Recipe by The Domestic Front at http://www.thedomesticfront.com/foolproof-chocolate-cake-with-pistachio-buttercream-frosting/