Pistachio Butter

recipe courtesy of www.101cookbooks.com



1 cup pistachios
1 cup blanched almonds
3/4 cup granulated sugar or honey
1/2 cup or so of hot water
1-2 pinches of salt



Blanch the pistachios by dropping them in a pot of boiling water for a minute or two.  Drain the pistachios and (patiently) remove the skins.   I found it easiest to pinch the skin to help coax it off.

Place the blanched almonds, pistachios, your choice of sweetener and salt into a food processor.  Add about 1/2 the water and blitz.  Add the rest of the water, a little at a time, to thin the butter out – it really depends on your preferred spread consistency.


Place the spread into a clean, airtight container and refrigerate.  I often have a jar of pistachio butter in my fridge as a diary free spread, gluten free and preservative free option.

Bottle this spread up in a jar with a pretty label and it makes a great gift.  Keep it in the fridge for when you are craving something sweet and it’s sure to hit the spot.  Pistachio butter also makes a healthy choice for the kiddies to munch on with their morning or afternoon snack.




Tea and scones anyone?


Leave a Reply