Pistachio Butter

This creamy Pistachio Butter that will give peanut butter a run for its money. This delicious spread is made with 4 ingredients and takes just 20 minutes. You won’t believe how easy it is to make your own homemade nut butter. Pistachio is one of my favourite nuts, right up there with macadamia. Ever since I made these Pistachio Cupcakes, I've been itching to use them in another recipe. And this Pistachio Butter is definitely going to give peanut butter a run for its money. It'll be toast and jelly’s new best friend in no time.

2 cup raw pistachios, shelled
1 Tbsp. pure honey
1 Tbsp. coconut oil
⅛ tsp. kosher salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Spread pistachio in one layer on a baking sheet and roast in the middle of the oven for 5 minutes.

Take baking sheet out of the oven, stir the nuts and flip them over, roast for another 2 minutes.

Add the roasted nuts to the food processor and process for 10 minutes.

Add salt, honey and coconut oil and process for another 1-2 minutes until the mixture is smooth.

Store in an air tight container for up to 3 weeks in the refrigerator.

Makes 1¼ cup total.

Cook's Notes: Roasting the nuts is optional, the nut butter can be made with raw pistachio nuts.

Nutrition:
Serving: 14g | Calories: 78kcal