Chef notes
While shelled pistachios aren’t cheap (about $18 for a pound), you’ll certainly still save money by making your own nut butter. Pistachios are loaded with potassium, which is an important nutrient for regulating blood pressure and is also key for athletes. Since this little green nut is relatively low in fat — only 12.9 grams per 1-ounce serving — I find that you need to add a bit of coconut oil to get it really smooth. I use refined coconut oil (versus virgin) because it doesn’t add any coconut flavor to mask the delicious pistachios. You could also use olive oil.
Ingredients
- 16 ounces shelled pistachios (raw or roasted)
- 2 tablespoons coconut oil (not virgin) or olive oil
- 1/4 teaspoon salt
Preparation
Add pistachios to the bowl of a food processor and process for 2 minutes. Scrape down sides of bowl, add coconut oil and salt and process for another 4 minutes, until mixture is creamy and smooth. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
