Pistachio Butter
Pistachio butter is my newly discovered favourite nut butter, and can be considered a hidden gem since it has yet to join mainstream nut butters on supermarket shelves. Spread some on a cracker, or even eat it with a bowl of ice cream. There are also numerous health benefits associated with pistachios, including improved digestion and a healthy heart. This recipe stays good for up to one month in the fridge!
Yield 16oz Mason Jar
INGREDIENTS
2 Cups Pistachios
Salt (optional)
INSTRUCTIONS
Preheat the oven to 175ºC (350 Fahrenheit).
Deshell your pistachios and spread out in a single layer on a baking tray.
Roast for 15 minutes.
Remove and allow to cool.
Pour nuts into a food processor and blitz until butter is formed. This process can take up to 15 minutes. First crumbs will form, then as the oils slowly release, you will notice the nuts magically churning into creamy nut butter. You may have to stop every couple of minutes to scrape down the sides with a spatula, and give your processor a break so as not to risk overheating. The longer you blend, the creamier your nut butter will be!
When you’ve reached your desired consistency, sprinkle with salt and blend to combine.
