working on a banana maple pecan gelato and was looking at the CS pistachio butter/paste recipe. Unfortunately I don't have a conche (damn this..... hobby/obsession (??) is expensive :-)..).
The last time I did it with pecans (and pistachios) the one thing I did not do was roast the nuts prior to blending in the vitamix. Thinking that this would help to release some of the natural oils, but also was cautious of over-cooking. 15 min at 350 changed the nuts and I immediately threw them in the blender.....big difference. Now I didn't use an emulsifier (I will in the gelato) but from a pure texture standpoint I was very impressed with how sooth it came out.......of course, there's that part of me that is curious to see how much of a difference a conch would make. :-)
