roasted pistachio nut butter

creamy roasted pistachio nut butter

I use a lot of pistachios. I know this. I have good reasons to though. Like….
– pistachios are my favorite nut…. followed closely by pecans
– they are beautifully colourful
– roasted with salt & lemon they are absolutely divine
– we have an abundant supply of them courtesy of Mel’s aunt who has a farm

Does that explain it? Would you say it sums it up nicely? I would. In fact, I do.

Mel also happens to be addicted to every kind of nut butter he can get his hands on. We’re limited here to walnut, almond & peanut… but any time I go back to the US I bring him back pecan, cashew, hazelnut & anything else I can find.

What I’m saying is I made roasted pistachio nut butter for mel. We spread it over toasted slices of the blueberry, oat & buckwheat bread I made a couple days ago… perfect combination.

He’s mentioned something along the lines of using it to cover the outside of a rack of lamb to create a delicious crust on it.

I’m thinking about adding a tablespoon or two to a white chocolate ganache.

….either way, there’s more you can do with this than just put it on toast. Use your imagination xxx

Ingredients: (makes 2 jars)
– 560g roasted, unsalted pistachios
– 90ml (6 tbs) pistachio oil
– 0.5 tsp sugar (if you want it sweet… I opt not to add it)

Directions:
1. combine all the ingredients in a blender & blend until it’s reached the desired texture. I prefer mine smooth.
2. spread on toast & enjoy

Tips:
*** if you would like it creamier, add another half a tablespoon of oil & pulse, keep adding until it reaches the desired consistency. Keep note though that the more oil you add, the more runny your end result will be. The same goes for a crunchier version, add less oil.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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4 thoughts on “roasted pistachio nut butter

  1. I love this! My boyfriend adores pistachios (they’re his favorite type of nut) and lately has been obsessed with making nut butters with the Vitamix we got as our Christmas gift to each other. (Or rather, having me make nut butters for him. ;) ) Obviously, I’m going to have to make this for him very soon. :D

    One question though, do you know where one might find pistachio oil in the US? I’ve never heard of it before, and I’m not sure where to start looking. Thanks! :)

    • The things we do for love! I can see his obsession with the nut butters though, Mel goes crazy for them too. It’s like peanut butter gone fancy.

      For pistachio oil I think it would be easiest to order it from amazon.com. Alternatively try WholeFoods or any other organic stores. Maybe even Trader Joes. Alternatively olive oil can be used in a pinch, just try to use a little less so the taste doesn’t creep through. If the machine you got for Christmas is very powerful, you may be able to omit the oil all together. It really all just depends on his preference, smooth vs. chunky.

      If you do persist & find the pistachio oil, will you let me know, that would be great information to pass on to other readers if they ask. :)

      Have fun! P.s. great Christmas present!

  2. I’m brand – new to the world of homemade nut butters, but now i have a new blender I’m ready to tackle his head on!
    Quick question, How long does the nut butter last?

    • It’s amazing how versatile a good blender can be. If you like hummus I’d put it to good use on that! We have an almond hummus recipe up in our archives, I swear it’s addictive.
      Nut butters generally last six months or longer if kept in the fridge. Some nuts like cashews have a higher acid context & expire faster. To be honest, our pistachio butter lasted all of three days before it was completely finished.

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