I’ve posted several recipes now featuring my all-time favourite pistachio butter. Every time I do people ask me where I buy it. To answer your question I do not buy it anywhere, I make it! I’ve actually done a post on pistachio butter but it was one of my first when people were either a) not reading my blog or b) turned off by my atrocious pictures. I figured it was time for a re-do.
Like most food bloggers I have an obscene collection of nut butters. Most I make myself but occasionally i do treat myself to some of the pre-made stuff. I’m looking at you Justin’s Vanilla Almond Butter…Pistachio Butter is probably the only nut butter I have yet to find on store shelves. It’s all good though since I own a food processor and occasionally have the patience to shell 2 cups worth of pistachios. For the record you can definitely buy shelled pistachios, they are just pricey and I am usually too cheap.
Pistachio Butter is now a staple in my kitchen and frequently finds its way into ice cream, on pancakes and of course into my morning oats. I do have a favourite way to eat it though, slathered onto a ripe banana. Pistachio + banana is a winning combination. So get over your fear of cheating on peanut butter and try this pistachio butter! You can thank me later…
- 2 cups shelled pistachios
- 1/2 tsp sea salt
- Roasting (optional):
- 1. Preheat oven to 350 degrees F.
- 2. Spread out pistachios on a baking sheet.
- 3. Bake for 5-8 mins. Watch carefully.
- To make butter:
- 4. Add pistachios and salt to a food processor or high-speed blender.
- 5. Scrape down sides occasionally.
- 6. Blend for 10-20 mins depending on your machine.
- 7. Store in refrigerator.
Have you ever tried pistachio butter? What’s your favourite nut butter?
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