Chef Feker joins Real Milwaukee to prepare pistachio butter. Ingredients • 8 tbsp unsalted butter (room Temp) • 1 tbsp chopped basil • 1 tsp fresh lemon juice • zest of one lemon • 1 tbsp Dijon mustard • 3 tbsp toasted, rough chopped pistachios • sea salt and white pepper to taste • 1 tsp chopped Italian parsley Directions In a food processor combine pistachio, lemon zest and herbs. Pulse and then add butter, continue to pulse until incorporated. Add remaining ingredients and pulse until smooth. Season with sea salt and white pepper as necessary. Use as a beautiful complement to chicken scallopini as we do for dinner at IL MITO.