Pistachio and almond nut butter recipe
This nut butter is a doddle to make. You can put it on toast in the morning, or use in dishes like satay. I use pre-blanched almonds and pre-roasted pistachios in this recipe – roasting and peeling both is really arduous, and really doesn’t yield significantly better results once you source good nuts to begin with. Read more about it here.
Ingredients
- 100 g Pistachios, roasted and shelled
- 100 g Almonds, blanched
- 3 tbsp Groundnut oil
- 3.5 oz Pistachios, roasted and shelled
- 3.5 oz Almonds, blanched
- 3 tbsp Groundnut oil
- 3.5 oz Pistachios, roasted and shelled
- 3.5 oz Almonds, blanched
- 3 tbsp Groundnut oil
Details
- Cuisine: British
- Recipe Type: Condiment
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- Grind the nuts without the oil in a food processor for five minutes or until the nuts form a smooth paste.
- Add the oil to taste, I like mine to be quite spreadable so add three tablespoons - you might want to play with yours to get it as you like it.
- Sterilise the jar and lid by boiling for fifteen minutes. Pour the butter into the jar and keep refrigerated.
More nutty recipes
Antony Worrall Thompson's fruit and nut pilaf
James Martin's cherry and macademia nut cobbler
Gizzi Erksine's blueberry, oat and nut bars
Eric Lanlard’s Chocolate Chip Cookies
Gordon Ramsay’s Chicken Satay with Peanut Sauce
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