Pistachio Butter Recipe (1 ingredient, 5 minutes!)
Servings 8
This pistachio butter recipe only calls for pistachios and salt, but a little maple syrup or honey can be used as well. It’s also paleo and vegan.
Ingredients
- 2 cups unsalted pistachios raw, shelled (you might need another cup if you have a large food processor)
- 1/4 teaspoon salt
- 1-2 tablespoons maple syrup or honey (for non-vegan), optional
Instructions
- Preheat the oven to 350°F (175°C) and roast the pistachios on a baking sheet for 4 minutes. Stir and then roast for another 3-5 minutes or until fragrant.
- Let cool for just 5-10 minutes, and then transfer the nuts to the food processor and process until creamy, scraping the sides of the bowl as needed, about 6 to 12 minutes. Do not overheat your food processor! Take breaks if your food processor starts to warm up too much.
- In the first stage, you’ll have something that looks like almond meal. Then it’ll form a thick mass. Then it’ll break down into a liquid.
- Add the salt. After that, blend for another minute so it’s easily pourable. Add more salt to taste. If you want to add some sweetener (I don't use it), add 1 tablespoon, blend and taste. If it's not enough, add more.
- Cool and refrigerate in an airtight container for up to 1 month or freeze for 3.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Serving: 2 tablespoonsCalories: 183kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 75mgPotassium: 316mgFiber: 3gSugar: 4gVitamin A: 80IUVitamin C: 1mgCalcium: 36mgIron: 1mgNet Carbs: 7
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