How To Use Raw Pistachios When Making Nut Butter
As far as nuts go, pistachios are among the most lavish of the bunch. Nestled in between two rock-hard shells, the tiny, green nut makes you work for it. Yet, the small struggle is worth it. A source of fiber, protein, and amino acids, they make a great snack and topping. Pistachios possess an earthy, mild flavor that pairs with a variety of foods. They're great with apricots and figs, as well as Greek yogurt drizzled with honey, and chocolate with sea salt, to name a few.
If you detest the laborious act of cracking open countless pistachios or simply want to try the nut out in a different form, give pistachio butter a go. Although nut butters have gone past peanut butter alone, almond and cashew butters remain the most popular choices. Those are certainly great, but pistachio butter gives a unique flavor. The mildly sweet nut can be blended into a creamy paste that you can buy in stores or make for yourself.
How to make pistachio butter
Using unshelled pistachios is the simplest way to make the butter at home, but if you can't track them down, using a spare shell is the most foolproof way to open stubborn pistachio shells. To bring more depth to the flavor of pistachios, roast the shelled nuts on a baking tray in the oven for around 10-12 minutes at 375 degrees Fahrenheit.
When the pistachios have cooled, put them in a food processor or blender, along with vegetable oil, and salt and honey, to taste. The more oil you add, the thinner it will become. For chunky pistachio butter, take a cup of chopped nuts out after 30 seconds of blending and add them back in at the very end. At first, the pistachios will turn into a powder, but with time, they will take on a creamy consistency.
Once the pistachio butter has reached your desired texture, spoon it into an airtight container and store it in the fridge. It will last up to a month, but can stretch to three if stored in the freezer. Use it on toast, in salad dressings, as a dip with charcuterie boards, or drizzle it into coffee, one of the absolute best ways to use pistachio butter.