Pistachio nut butter is relatively low in calories and fat but high in protein. Spread it on toast, stir it into oatmeal porridge or mix it into a cookie batter. You will need a powerful food processor to process the nuts.
Choose the amount of nuts – I used 500ml
Blanch the pistachios for two minutes, drain and spread them onto a tea towel.
Rub the between the cloth to remove the skins. The more skin you remove, the greener the pistachio butter!
Now roast the nuts at 170℃ for 7 minutes.
Add the pistachio to a food processor and blitz until creamy.
Scoop the nut butter into a glass jar and store in the fridge.
My Whisk and I 