Homemade Pistachio Butter
Prepare this homemade pistachio butter with three ingredients and one piece of equipment for a luxurious nut butter spread you can add to anything!
Servings: 12 servings
Calories: 177kcal
Equipment
Ingredients
- 3 cups pistachios salted and roasted*
- ½ tablespoon maple syrup
- 2 teaspoon vanilla extract
Instructions
- Add the pistachios, maple syrup, and vanilla extract to a food processor or high speed blender and process until a grainy consistency is achieved. This may take 2 - 3 minutes. Scrape down the sides of the container and mix again for another 5 minutes. Scrape down the sides and repeat until your desired consistency is reached. The more the pistachios are blended, the smoother the pistachio butter. This entire process can take 15 - 20 minutes so it’s important to note that you need to mix in increments of about 5 minutes to prevent your food processor or blender from overheating. Every 5 minutes, scrape down the sides and blend again.
Notes
*Note : You can use raw unsalted pistachios too but you will need to bake them beforehand. To do so, preheat the oven to 325 F and toss the raw pistachios in 2 tablespoon oil of choice with ½ teaspoon sea salt. Roast on a baking sheet for 10 - 14 minutes, shaking the pan halfway through until the pistachios are toasted.
Storing : Store pistachio butter in an airtight container in the fridge for up to 3 weeks. It will firm up a but when chilled but will still be delicious!
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 0.4mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg