Put a twist on the classic peanut butter and jelly sandwich and try it with some homemade pistachio butter. Wait, wait… pistachio butter? Yup, it’s easy! you can even use any nut you fancy.
I added honey to it to give a sweet hint to these already roasted and salted nuts. However, if you are going to make homemade nut butter look for nuts that are already shelled as they left my fingers red and tender after a couple hours of shelling a ton of them.
3 cups of roasted, salted pistachios (shelled)
*1/4 cup of honey
3 Tbs of canola oil + a little extra
Shell the pistachios if they are not already. In a food processor, grind the nuts for about 8-10 minutes. It takes a very long time to get them from powder to a paste, but they will get there eventually. Occasionally, use a spatula to scrape down the sides. Grind until your desired consistency; whether you like your nut butter chunky or smooth. Slowly add the oil to help the grinding process move along.
* Before measuring out the honey, add a little canola oil in the measuring cup then squeeze the honey in the measuring cup. Instead of the honey sticking to the sides of the measuring cup it will just slide out with the oil.
After the nuts have turned into a paste, add the honey and blend well. You can add more honey to taste. Pour the mixture into a jar and refrigerate for up to 3 months. The oils will naturally separate over time, so before using, just give the butter a good stir.
I’m dreaming about what else I can use my pistachio butter for: cookies, a veggie platter, ice cream, or just out of the jar. Let me know what you plan on using your pistachio butter for. I would love to hear them. Enjoy!