Vanilla Pistachio Butter
May 04, 2015 | Makes 1 Jar
- 2 Cups of Pistachios
- 1 Tablespoon of Honey/Agave
- 1/2 Teaspoon of Vanilla Powder
- Pinch of Coarse Salt
The unsung hero of the nut butter world! Pistachio butter is to die for. It has such an amazing texture, colour and most importantly taste! Paired with some coarse salt, vanilla and the perfect little hint of sweetness; this is a new favourite in my house!
Dry roast the pistachios at 180’C for about 8 minutes. They should be fragrant and delicious but still bright green.
Take them out and while they’re still hot, add them to your food processor. Blend on high for about 7-10 minutes until you have a runny butter. Every few minutes stop it and scrape down the sides. How long this step takes will depend on food processor so if it takes a little longer just be patient!
Add the salt, vanilla powder and sweetener and blend on high again. The mixture will thicken and solidify somewhat again. Keep blending on high until you’ve reached your desired runniness, it will probably take around the same amount of time as the last step.