Homemade Pistachio Butter
Make your own healthy homemade pistachio butter in a food processor and provide a fun alternative to peanut butter
Servings 16 ounces
- 16 oz roasted, unsalted pistachios
- pinch salt
- 1/2 tsp coconut oil
Place all of the ingredients into a sturdy food processor. Put lid on and start to blend.
Keep blending. If the food processor seems to need to have the butter sticking to the sides, open up the lid and scrape down from time to time.
Keep blending for 6-8 minutes. As you watch the sides, you will see the butter change many times until it becomes smooth like a peanut butter appears.
Remove and place in jar.
It will take the full 6-8 minutes before the nuts are processed into a smooth and creamy consistency. It is really fascinating to watch the oils release and turn this into a creamy butter.
To get the brightest green pistachio nut butter, you can blanch the shelled nuts by adding them to a pot of boiling water for a few seconds. The hot water will loosen the skin of the nut. After removing them from the water, briskly rub them between two thick paper towels to loosen the skin.
Serving: 1ounce | Calories: 162kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg