Sometimes I like to post a recipe with simple ingredients or basic techniques. If you haven’t tried pistachio butter, simply put, you should. While pistachios are in no way the cheapest nut, they have a rich distinctive flavour that can’t be matched. Making your own butter is super simple and the best thing, you can control what you add to the finished product. Pistachio works well with both sweet and salty flavours, but I like a little stirred into slow cooked porridge or on toast with sliced apple or fig. One note, be careful if you are using salted pistachios, as they can make your finished butter super salty.
400 g pistachios (shelled weight)
a pinch of sea salt (don’t add if you are using salt pistachios)
2 tbsp maple syrup (optional)
If your pistachios are not already roasted, preheat your oven to 175 degrees c. and roast the pistachios lightly for around ten minutes on a large baking tray.
Allow to cool and add to a food processor along with the salt. Begin to blend, regularly scraping down the sides, until it becomes a smooth runny butter. This can take around 10 – 15 minutes, depending on how powerful your food processor is. If you prefer a sweeter butter, quickly blend in the maple syrup.
Store in a sterilised jar, for up to 2 weeks.