Acquiring raw pistachios online, roasting them and making our own pistachio butter is a totally normal, well-adjusted way to spend a Saturday, right? Sure, it is. Judge not, lest ye be judged. Or something along those lines.
We love our Blendtec blender. It’s a workhorse in the kitchen. We use it for smoothies, cauliflower mash, hummus, dips, etc. We concocted homemade ketchup and hot sauce with it. We did our own peanut butter, which tasted great. The only issue is that blending peanuts requires some stops and starts because of the particularly thick mixture.
We solved the problem by purchasing a Blendtec Twister Jar. The blade is heftier. The lid has arms that rotate to scrape down the edges of the jar. It makes making nut butter a breeze.
We’d eyed the Blendtec Twister Jar for a while. At about $100, it requires an investment. But then, our restraint wanned. What’s the point of needless self-denial? “Treat Yo Self!”
Peanut butter is great, duh. But have you tried pistachio butter? We eat it by the spoonful. Well, we also devour peanut butter the same way. Pistachio butter, though, is nutritious and luxurious. It offers healthy fats along with protein, fiber, and potassium.
The toughest part of making pistachio butter is roasting the pistachios. You’ve got to watch the pistachios like a hawk because they burn easily. A burnt pistachio tastes like hell. And because raw pistachios are both expensive and a process to obtain, you don’t want to waste them. Or else you might throw a tantrum stomping all over the house and cussing up a storm. That has happened to us.
Here is our recipe for pistachio butter. Of course, the amounts of the ingredients can be varied to fit your purposes. We buy our raw pistachios in two-pound bags on Amazon.
Homemade Pistachio Butter
Ingredients
- 1lb of raw pistachios
- 1 tablespoon of coconut oil
- Salt, to taste
Instructions
Turn oven to 350°F. Spread pistachios evenly on a baking sheet. Roast in oven around three to four minutes. Remove sheet and shake pistachios to turn them. Return to oven, and watch carefully for signs of burning. Ours tend to take between six and ten minutes in total. Let cool.
In blender, blend the pistachios. Scrape down the sides of the blender jar if the mixture becomes compacted. Add coconut oil if the mixture is too viscous and until it has the preferred consistency. Add salt to taste, if desired.
Transfer to pistachio butter to a container and use or refrigerate.
Pistachio butter makes an excellent keto-friendly snack.
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