Sweet Pistachio Butter

This blog is giving me whiplash … does it do that to you?  All this flipping between wickedness and protein bad%$#ness is getting me confused.  Would help if I just redesigned the whole thing so it’s all sorted, right?  It’s still on the TO DO list.  Promise.  For the record, I’m not procrastinating.  Just have this pesky day job that gets in the way of the list.

In the meantime, may I distract you by making us some golden green gorgeousness?  Sure … but what’s so hard about making pistachio butter?  Nothing.  Totally.  Nada.  All you really need is some fresh pistachios and a food processor that won’t explode when you ask it to man-up and process those little green jewels into a lovely paste.  So, if you want a 100% healthy pistachio butter, do that!  Seriously.  It’s amazing.  Use raw pistachios for the best colour and flavour and all the extra goodness from not having good stuff destroyed by toasting, roasting, whatever.

I need my pistachio butter to be a bit more lush this time because I need it for a sweet pastry I’m planning.  So I’ve added a couple of things 🙂

Dammit, but no-one’s yet invented scratch-n-sniff blogging … so you can’t smell the lovely pistachio sweetness just by looking at it.  Don’t wear out your fingernails and the LCD screen with scratching …  😦

This pistachio butter is delicious eaten with a spoon straight from the jar.  But it’s also really good spread on bread and ohhhh, on organic oat crackers!  Wow.  That’s why they’re in the pics … too too good!  Drizzle a little chocolate over it.  Pick yourself up off the floor and eat it with the chocolate.  Pick yourself up again … see how all that swooning at its deliciousness can be dangerous?  Be warned.

It’s also fantastic if used to flavour desserts and creams, much like a praline paste, but without the toffee-like overtones.  This is pure pistachio.

I’m using it to flavour a filling for a pastry I’m planning to make as soon as this humid weather leaves the neighbourhood.

Make, eat, enjoy!

Makes 1 standard jar

Ingredients
200 grams raw pistachios (shelled weight)
110 grams castor sugar
35 grams virgin pistachio oil

Instructions
Grind the pistachios and sugar together until they form a paste.  This will take time.  Consider your food processor’s will to live and give it a rest now and then and scrape down the bowl.  When you have a thick paste, add the oil gradually, with the motor still running.  Process until creamy.

Scoop into a jar and seal.  Store in the refrigerator to keep it fresh and make sure the nut oils don’t become rancid.  It will keep for ages refrigerated but you are unlikely to test that.  It’s really good 😀

Advertisements

22 Comments

Filed under All Recipe Posts, Fillings, Nuts, Special Diet

22 responses to “Sweet Pistachio Butter

  1. If only I own a food processor! I can just imagine how delicious this is.

    • your mission, if you choose to accept it: Get thee a food processor. Let it be a powerful one with much wattage and a motor worthy of a formula one racing champion. Then thee will have thy pistachio butter and many other good things … and all will be well. And delicious. 😀

  2. I OWN a food processor! This is so exciting. Pistachios? Love ’em. Butter? LOVE it. Why haven’t I ever combined the two? Thank you Chocolate Chilli Mango. You just may have changed my life.

  3. This really does look, and sound, fantastic. What an incredible colour – such great photos too. I’m very, very impressed.

  4. laura h

    Pistachio oil maybe be a little too precious for me. Any subs in mind?

  5. Th the way you’re describing the pistachio butter, it’s as good as scratch and sniff blogging! If only I had a food processor…

  6. Love pistachio, this is going on my list of must makes.

  7. lovely color.. i need to get me some raw pistachios to make this beautiful butter!

  8. This looks so excellent {and even more interesting}. I would have never thought of that. I love it!!!!
    ps: def agree with the scratch n sniff blogging 🙂

  9. This is stinkin’ gorgeous. I keep thinking about this in some sort of something with dried apricots.

  10. I got convinced by this blog to get a pretty good processor. I have a moulinex that has been with me since forever. It is asking for a replacement and I am thinking my gadget will be retiring very soon. Could you recommend some brands or some great models? Thanks! I bet this will be the first project i will have with my new processor.

    • It really depends on your budget. I know many people who swear by Cuisinart and KitchenAid (the latter more expensive). Both are very very good. Frankly, I have a Breville that I’ve had for many years and I’ve put it through the motions A LOT. Maybe I just got lucky. It’s a heavy duty one though with a large bowl and motor.
      I also have a tiny Cuisinart for chopping and grinding nuts and stuff in small quantities. Given the power of that little baby, i’d say Cuisinart makes them tough.
      Once you start making your own nut butters, you never look back! 🙂

  11. Thanks for all the lovely comments everyone! Funny how the simple things are what get us all excited, isn’t it? Certainly works for me too!
    Make, eat, and be joyful 🙂

  12. Jessie Marie

    Would you happen to know what the conversion would be to cups for this recipe?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s