One of my favorite things about having a Vitamix is getting to make my own nut butters from scratch. Not only do I always have a batch of homemade peanut butter in the refrigerator (ingredients: peanuts and a pinch of salt), I can also make some nut butters that aren’t always available in jars.
Recently I’ve fallen hard for pistachio butter. Pistachios have been one of my favorite nuts for years now. When I’m eating a handful of pistachios they usually involve a little more time on task with opening the shells and using half of the shell to pry open those that simply won’t budge, but that’s part of the fun. Obviously for the purposes of nut butter, I use shelled pistachios for convenience and time’s sake.
With its yellowy brown shade, I can see why pistachio butter hasn’t become a major contender in the looks department. It’s not the prettiest nut butter you’ve ever seen in your life, but the taste more than makes up for it. It’s great anywhere that you would use peanut butter (like with apple slices for a snack), but it brings a buttery undertone that is all its own.
Whenever I make nut butters, I always make sure to buy at least two cups of dry roasted and unsalted nuts, so that once they start grinding, they don’t get too low to be hit by the blade. (I highly recommend getting unsalted, so that you can salt to taste. With pistachio butter, I don’t think any salt is necessary.)
In a high-speed blender, it takes a minute, tops, to make. I turn the blender to a medium speed and just use the tamper to further press the nuts into the blade as needed along the sides until the butter is moving easily. (I know there are people who swear by using their food processor for nut butters, but my simple food processor really isn’t up to the task. Plus, in the blender it’s so fast.)
Since nut butter likes to stick to the sides, once I’ve removed all that I can from the canister, I make a smoothie or peanut sauce in the blender jar, so that any remaining butter sticking to the sides or underneath the blade is loosened and used.
For Sunday breakfast yesterday, I used the pistachio butter as a topping for Sinfully Wholesome Waffles from Isa Does It. I slathered pistachio butter on top of the hearty waffles along with banana slices and a drizzling of maple syrup. (For more from Isa Does It, I have reviews here and here.)
After David and I each had a couple, I put the remaining waffles into the freezer, separated by parchment paper, so that I can pop them straight into the toaster for easy breakfasts throughout the week. It’s always such a treat to have homemade waffles ready at a moment’s notice! Add that to the list of 5 minute breakfasts!
What is your favorite nut butter?
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