Pistachio Butter

 

As a longtime fan of pistachios, I've often wondered why no one sells a pistachio butter. Perhaps it's because pistachios are quite low in fat compared to other nuts, and would therefore create a very dry butter. Or maybe it's due to the fact that they're usually a bit pricier than other tree nuts and peanuts. Whatever the reason, I decided that it was high time that someone made it, and why shouldn't that person be me?

 

When I added the pistachios to my food processor, they indeed created a paste that was on the dry side. But the addition of some coconut oil did the trick and the mixture came together into a velvety butter than can (and should be) spread on toast and used like other nut butters. Pistachio butter can also be used in savory applications too and is amazing mixed with hummus for a dip. Try it pistachio fans (I'm talking to you, Stephen Colbert)--you won't be disappointed!  



Homemade Pistachio Butter

16 ounces shelled pistachios (raw or roasted)

2 tablespoons virgin coconut oil 

1/4-1/2 teaspoon  sea salt (depending on the taste you're going for)

 

Add pistachios to the bowl of a food processor and process for 2 minutes until mixture comes together. Add coconut oil and salt and process for another 30-40 seconds, until mixture becomes creamy. Transfer to a glass jar or other lidded container. Keep refrigerated for up to 2 weeks.

Enjoy this heart healthy spread! 

 

 

 

 

 

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