When it comes to nut butter, my personal favourite is smooth peanut butter and I’m not going to turn the crunchy version down if that’s the only option on the menu or table.
As for pistachio nut butter, I’d never tried it and don’t recall noticing it in the shops – must be there somewhere, but I’ve simply never looked for it.
Pistachio nut butter appeared on my radar only last week. It was mentioned as an ingredient for a chocolate confection recipe that my girls and I will be making. This prompted me to make a test batch of homemade pistachio nut butter.
There we have it, a finished pot of homemade pistachio nut butter in all its rich green glory.
Simplicity in the making
Tools Used: Domestic food processor with ‘S’ blade
Ingredients Used: 300g (Organic) Pistachio Nuts
Process: So easy!
- Shell the nuts,
- put the pistachio nuts into the food processor
- switch on and off in short’ish’ bursts
- keep going until you have the finished nut butter.
Note: Pistachio nuts with shells on weighed 300g and produced one small pot of nut butter. Increase the weight of nuts if larger amount required.
Note: After a few minutes of processing the nut fats start being released and give the mixture a clogged or clumpy appearance – you may need to stop and scrape down the sides of the processor bowl from time to time.
Continue and simply adjust the length of processing time, to suit the courseness or smoothness you want, for your own homemade pistachio nut butter.
Taste as you go as, depending what you are using it for, you may prefer to add specific seasonings to your mixture eg: salt, pepper or maybe even chilli.
Nut Butter Alternatives
Just replace pistachio nuts with the nut of your choice!
Now that I know how simple this actually is, it’ll be homemade peanut butter for us in future.
However, this batch of pistachio nut butter has been made for a specific purpose – it will be added to our homemade raw chocolate.
Do you make your own nut butters and have handy tips to share?
Leave your reply below.