Pistachio Almond Butter RecipeThis pistachio almond butter recipe contains just three healthy ingredients, and will soon become your go-to topping for oatmeal, smoothies and desserts!
Happy new year, friends! I’m kicking off 2019 in style with the recipe for this dreamy pistachio almond butter. This smooth and flavoursome nut butter will soon become your go to addition to oatmeal, cakes, smoothies and shakes. It’s made with just three simple ingredients blended together, so it’s the easiest recipe to hit the blog archives yet.
How to make homemade pistachio almond butter:
Making your own nut butter at home has never been so easy! Thanks to high speed blenders and the availability of pre-roasted nuts, you can have this homemade nut butter sitting happily in your tummy in less than 15 minutes. How long this jar of liquid gold lasts however, is something out of my control…
The recipe starts with roasted nuts. I use a 50/50 split of pistachios and almonds. This gives us rich flavour and a beautiful hue from the pistachios, as well as a slight bitterness from the almonds. You could, of course, use any nuts you like! Roasting the nuts brings out their flavour, yielding a more aromatic nut butter. You can buy raw nuts and roast them yourself in the oven for 5-10 minutes until golden. Or you can save a little time and buy pre-roasted – no judgement here (we all know which option I went for!)
Next, we are going to pulverise these babies into smithereens. You’ll want to use some sturdy weaponry for this task, such as a vitamix. Even then, you may need to switch off your blender and leave it to cool down for a while if it gets too excited. You will need to scrape down the sides of the blender every so often, but aside from that, this recipe is smooth sailing. Call me crazy, but it was pretty magical to watch the solid nuts transform first into a powder, then into a smooth liquid as the natural oils are released.
In the photo above, you can see that the natural oils have been released from the nuts. This is when the nut-butter texture begins to form. You could stop here for a chunkier nut butter, or keep going a little longer for a smooth and creamy texture.
What to eat with pistachio almond butter:
It’s time for me to confess: I am a nut butter addict. Days rarely pass without me digging into a tub of the creamy stuff with a spoon. So I have compiled a short list of my favourite uses for nut butter:
- Serve it with oatmeal. Those following me on Instagram will know I’ve had a bit of a love/hate relationship with oatmeal, but ever since pairing it with nut butter, the relationship has been 100% love.
- Blend it into healthy milkshakes. This peanut butter thickshake recipe would sure be tasty if you subbed the peanut butter for a dollop of pistachio almond butter. And it would also be a really pretty shade of green!
- Drizzle it on smoothie bowls. Smoothie bowls are a super healthy and tasty treat, but everyone knows the best part is the toppings, right? As well as a sprinkle of homemade granola, top your smoothie bowls with a generous drizzle of nut butter to make them totally Instagrammable.
- Put it in brownies. I made these vegan peanut butter brownies for my birthday, and have been dreaming about them ever since. Want something a little more sophisticated? Sub the peanut butter for this pistachio almond version.
Ever since I took the plunge and made my own almond milk, I have wanted to make homemade nut butter. Making your own nut butter means you can control exactly what you are eating and reduce the number of unnecessary additives in your diet. And now that I know just how easy the process is, I don’t see myself going back to shop-bought anytime soon.
I do hope you try this recipe! If you do, be sure to tag me on Instagram @shivanilf – I love seeing your creations! You can also keep updated with me on Pinterest and Facebook – I hope to see you there!
Pistachio Almond Butter
- 75 grams Roasted Shelled Pistachios
- 75 grams Roasted Shelled Almonds
- pinch Salt
- Add all of the ingredients to a high speed blender and blend until a powder forms.
- Use a spatula to scrape down the sides of the blender, then keep blending on low speed.
- Repeat as necessary until a smooth nut butter forms. Store in an airtight jar in the fridge or at room temperature.
- Feel free to use any nuts you like – get creative!
- If your nuts aren’t pre-roasted, you can roast them in the oven for 5-10 minutes until golden.
- Perseverance is key! You may need to give your blender a break to cool down if it overheats, but it’s worth it for the end result.