Pistachio drool.

This homemade pistachio butter is a fun and luxurious spin on the more classic nut butters, such as peanut butter or almond butter. Making homemade pistachio butter is surprisingly easy, all you need is raw pistachios, some good quality sea salt, and your Vibe Blender System. In approximately 4 minutes you’ll have an intensely, pistachio flavoured, creamy spread that pistachio lovers will drool over. The best part of making homemade pistachio butter is that you know exactly what’s in it and you can adjust the ad ins to your liking. 

For the best favour, buy raw, unsalted, shelled pistachios. Raw pistachios are simply superior to pre-toasted nuts in quality and flavour. Briefly roasting the pistachios in the oven yourself, however, will improve the overall flavour – making your homemade pistachio butter taste more nutty, instead of grassy. Toasting the pistachios is also important because it releases the natural oils in the nut making them blend more easily into a creamy, spreadable butter.

The final appearance of your homemade pistachio butter may vary and will depend on the colour and quality of your nuts and how long they were toasted. Toasting pistachios will turn the butter browny-green.

Optional Additions

Depending on your preferences, you can add in some good quality salt, or sweetener. Dry powdered sweeteners produce the best results. Add 1-2 teaspoons of sugar or coconut sugar. Note: Liquid sweeteners such as honey or maple syrup will cause the oils in pistachio butter to seize up and dry out immediately in the blender. If you do choose to use honey or maple syrup you will also need to add a few teaspoons of coconut oil or other neutral flavoured oil to achieve a smooth textured spread.

Storing homemade pistachio butter

Since homemade pistachio butter doesn’t have preservatives or stabilises it will go rancid more quickly than store-bought nut butters. The key is to limit exposure to sunlight, heat and air, so choosing the right storage container is crucial. Glass jars with tight fitting lids are the best option because they are airtight and do not absorb flavours or odours. To enjoy your homemade pistachio butter for as long as possible store it in a 400ml Luvele Tall glass vacuum container.

If you plan to use your pistachio butter within a week, it can be stored at room temperature. Storing pistachio butter in the refrigerator will significantly extend its shelf life. The cool temperature helps slow down the oxidation process, preventing the nut butter from going rancid. Refrigeration however will cause the natural oils to solidify, resulting in a firmer texture.

WATCH HOW HERE

INGREDIENTS

3 cups raw shelled pistachios 
¼ - ½ teaspoon good quality salt, or to taste
1-2 teaspoons of sugar or coconut sugar (optional)

METHOD

1.   Preheat the oven to 325ºF/160ºC
2.   Spread the raw pistachios on a lined baking tray then roast for 7 -10 minutes, turning halfway. You don’t want them to go to brown, so keep a close eye on them.
3.   Let the pistachios cool slightly then pour into the Vibe Blender jug. Place the lid on. Remove the cap and insert the tamper into the lid.
Blend on ‘nut’ mode for 1 minute. Use the tamper to push the nuts down into the blades.

4.   Stop, open the lid. At this stage the pistachios will be grainy paste splattered all over the inside of the jug. Use a spatula to scrape down the sides and under the lid. Use a blunt butter knife to release the nuts trapped under the blender blades.
5.   Return the lid and continue blending for another minute while tamping downwards. Stop to scrape down the jug once again.
6.   Add a quarter teaspoon of salt and or 1 teaspoon of sugar if desired, then continue blending for 1-2 minutes until the nuts are creamy and glossy. Note: Pistachios do not release as much oil as peanuts and almonds so the consistency will not be drier.

7.   Taste test, add a pinch more salt (or sugar).
8.   Transfer the pistachio butter to clean airtight glass jar. Tap the jar on the bench to remove all the pockets of air.
9.   Store pistachio butter in a cool, dry place for 1 week or in the fridge for 1 month to prevent it from going rancid. Pistachio butter can also be frozen for up to 3 months.

Luv homemade nut butter? Try these:

Peanut butter - crunchy or smooth
Protein packed peanut butter
Almond butter
Pecan, walnut and almond butter
Chai spiced cashew and almond butter
Healthy Nutella – hazelnut and chocolate spread
Super seed, no-nut butter

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