How do you guys feel about homemade butter? Well, I made my own and I’m addicted. This homemade, from scratch, nutty pistachio goodness is my latest obsession. Seriously. It is out of this world! You can slather it on toast, crackers, or fruit. If you’re like me who enjoys nuts for a healthy snack then you will so enjoy this pistachio butter. It’s a tasty alternative to raw nuts with the same heart-healthy fats and protein.
I never knew anything about “nut” butters until I tried almond butter last year and not just any almond butter but Justin’s almond butter. It’s seriously the best thing out there (vanilla flavor is amazing). I love everything about almond butter and been a true fan since the day I tasted it but sometimes you gotta switch it up a bit. You know what I mean? Especially when your pantry is overflowing with every type of nut imaginable. I seriously can’t leave Trader Joe’s without picking up a bag of their nut mixes. They have the best!
So, what do you do? You make nut butter! I made pistachio butter with my gazillion pounds of pistachios and don’t think I’m ever going back to store bought stuff because I’m addicted. But who wouldn’t be, with only 3 ingredients + water + salt and a food processor. Everything goes in and comes out super chunky or smooth, depending on how you like your butter. I kept this butter pretty nutty and chunky in texture but you can totally make this into smooth consistency by just pulsating a little longer.
Result? Super wholesome, nutty with hints of maple and cinnamon butter. Spread this on a toast and top it with fresh fruit for on the go breakfast. This also goes really well with tart granny smith apples or pretty much any hard fruit. And that’s it. It’s that simple and much cheaper than popping $10 for a jar at the store.
- 1 cup shelled, dry-roasted, salted, pistachio nuts
- 3 Tbsp. maple syrup
- 2 Tbsp. water (or more if needed)
- ¼ tsp. ground cinnamon
- pinch of salt
- In a bowl of a food processor, combine pistachios, maple syrup, water, cinnamon and salt. Pulse until mixture resembles a thick, chunky butter, stopping and scrapping down sides. Store refrigerated in airtight container. Yields: ⅔ cup