Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them with melted unsalted butter. Spread evenly on a baking sheet lined with parchment. Bake for 12-15 minutes until golden brown. Let cool completely.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between. Once melted, mix in the pistachio butter and a pinch of salt. If too thick, add neutral vegetable oil.

Fold the cooled kataifi into the pistachio mixture gently. Use a spatula to distribute evenly without breaking the kataifi too much.

Form walnut-sized balls from the mixture and place on a parchment-lined tray. Refrigerate for at least 30 minutes to firm up.

Melt the dark chocolate in a heatproof bowl over simmering water, stirring constantly. Temper the chocolate by cooling it slightly until smooth.

Dip each ball into the melted dark chocolate using a fork. Tap off excess chocolate and return to the parchment. Sprinkle chopped pistachios on top while wet.

Allow the chocolate-coated balls to set at room temperature for about 30 minutes or refrigerate for quicker setting. Store in an airtight container.