HOMEMADE 2 INGREDIENT PISTACHIO NUT BUTTER 😋⬇️
Full Recipe ⬇️
Ingredients
• 16 oz UNROASTED pistachios
• 2 tablespoons coconut oil
• (Optional) 1/2 tsp salt
Instructions
1. Roast the Pistachios: Preheat your oven to 350°F (175°C).
2. Spread the unroasted pistachios evenly on a baking sheet.
3. Roast in the oven for about 10 minutes, stirring halfway through, until they are fragrant and lightly golden. Keep an eye on them to prevent burning.
4. Blend: Allow the roasted pistachios to cool slightly. Then, place them in a food processor.
5. Blend on high speed. At first, the nuts will break down into flour-like bits, but continue blending. The natural oils will start to release, and the mixture will begin to clump together. Stop every 2-3 minutes to scrape down the sides.
6. Add Coconut Oil: Once the pistachios have turned into a smooth paste, add the 2 tablespoons of coconut oil. Continue to blend until the mixture is creamy and well combined.
7. Adjust Consistency (if needed): If the nut butter is too thick for your preference, you can add an additional tablespoon of coconut oil until you reach your desired consistency.
8. Store: Transfer the pistachio nut butter to an airtight container. It can be stored in the refrigerator for up to 2-3 weeks.
Enjoy!😉