Pistachio nut butter
Ingredients
- 200 g pistachio nuts
- 3 g salt
Instructions
- Spread the pistachio on a tray and toast them at 160 °C for 10 minutes.
- Then transfer them into a blender and also add the salt. Then blend it till smooth.
- Now while you’re blending it may seem that not much is happening. The only thing you can do is continue blending. This will generate a lot of friction which means heat. The heat will make sure the pistachio will release it’s oils and then you’ll end up with a beautiful smooth nut butter.
- If really nothing is happening, you can always add a tablespoon of pistachio oil to jumpstart the process. The only disadvantage is that the nut butter will be thinner than necessary.
- Now keep it out of the fridge for later.Â
