Homemade Pistachio Butter

• porcje: 8 servings
• całkowity czas: 20 minutes

Składniki

2 cups shelled pistachios

1 teaspoon toasted pistachio oil or other neutral flavored oil (optional)

fine sea salt (optional (to taste)

Wskazówki

Preheat oven to 325 degrees F. Spread shelled or slivered pistachios in an even layer on a cookie sheet. Bake for 5 to 10 minutes or until fragrant but not yet browned (slivered pistachios will need less time, blanched or whole pistachios will need a few minutes more). Remove from oven and let cool slightly.

Transfer toasted pistachios to the bowl of a food processor or blender. Process until pistachios break down in to a fine powder. If you're using a blender, get out the tamper so you can keep the nuts moving.

Continue to blitz the nuts for 5 to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. If you want, a teaspoon of pistachio oil will help the butter process more smoothly.

Once the butter has achieved your desired consistency, add a pinch of salt (if desired) and pulse once or twice more to combine. Transfer to a jar or other container with an airtight lid.

While pistachio butter does not require refrigeration, it is recommended; refrigerated in an airtight container it will keep for about a month or so. You can also freeze it for even longer.

Wartości Odżywcze

• Wielkość Porcji: 2 tablespoons
• Kalorie: 176 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 12 g
• Sód: 2 mg
• Węglowodany Całkowite: 9 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 2 g
• Białko: 6 g