Better Nut Butter

I don’t have expensive tastes.  The clothes I wear are all from High Street shops; the wine I drink is rarely over £6; the car I drive is a reliable but unassuming Punto and the restaurants I (genuinely) prefer do not require me to take out a second mortgage.  However, I have very recently discovered that it is ridiculously easy to make my own nut butter and rather than use this new found knowledge to turn some cheap-as-chips, bird-seed-counter nuts into my beloved peanut butter, I began experimenting with more expensive nuts.  Macadamia, brazil, pistachio, even pine nuts – I tried them all.  The following is my favourite.

Thanks to Sophie for the idea.  🙂

  Pistachio and Almond Butter

100g pistachio nuts, shelled

50g ground almonds

10-20 ml olive oil

Pinch of salt

  •  Shell the nuts and place on baking tray.
  • Roast in oven for 5 mins at 180oC.
  • Rub skin off nuts using rough cloth.
  • Blitz cleaned nuts in a food processor until grainy. 
  • Add almonds and blitz again.
  • Add olive oil and salt. Blitz until a smooth paste is created.
  • Store in an air tight container.  Stir before use.
  • Use sparingly!

 P.S. Earlier in the week I discovered that Kayln of the fabulous Kalyn’s kitchen had given my blog a mention.  Apparently it was Blog Day and she was celebrating by sharing five of the blogs she had recently discovered.  Was going to do the exact same but couldn’t narrow it down to five!  Instead, can I point you towards the right of the screen where you will find some of my regular reads.  The list is getting longer every day.  🙂

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25 thoughts on “Better Nut Butter

  1. I couldn’t agree more. I too like bargains, but I won’t skimp when it comes to good food. And your homemade nut butter definitely warrants a little splurging. I have a bag of fresh almonds in the cupboard that are beckoning me, so thanks for the delicious and simple recipe!

  2. This homemade nut butter sounds fabulous. I’ve only ever had (home-made by a friend who sells it at the weekend market) almond, cashew and hazelnut butter. Cashew is my fav. so far.

  3. Susan – You’re very welcome! Enjoy. 🙂

    Nora – Ohhhh, I haven’t tried home-made cashew nut butter…. Great idea!

    Anh – I was happilly surprised by the discovery too. Have fun!

    Truffle – Will be writing more about the restaurant tastes later in the month. Inspired by your wonderful restaurant reviews!

  4. I’m pleased to have provided a useful idea Wendy. I think its almost worth doing just for the fantastic smell as you blitz the warm nuts.

    I haven’t branched out much yet but I was wondering about trying almond and hazelnut next (though I may prove too lazy as its the same deal with the pistachio’s where you have to rub the skin off the nuts).

  5. Fabulous, and even better, I can actually get all these ingredients–so many great recipes out there with things I can’t possibly get my hands on in southern Italy!

    This one’s a keeper 🙂

  6. PS. I have to tell you, I swear I was already reading your plum post when you visited me this morning! I don’t want you to think I only read your blog when you comment on mine! I just had to say it in case it seemed that way….

  7. Sophie – Thanks again for the idea!

    Sognatrice – But I’ll bet the fruit and veg you have access to down their is absolutely amazing. 🙂

    Amanda – You’re funny! I think like that sometimes too! 🙂

  8. I like this 🙂 I started making my own nut butters when my now adult boys were babies. I used an ordinary blender and whipped up roasted peanuts. Sometimes I added sunflower seeds because they have lots of protein. It’s healthier and less costly than store bought too! I’ve never added oil but next time I will try it your way. Sounds so yummy, Wendy:)

  9. Oh, that does sound like good ‘butter’. But why would I want to use it sparingly? Does that mean not eating with a spoon?
    The only reason I would not make this is that I would eat it all…maybe with some dark chocolate to scoop with…

  10. Alison – I know the Becks and Posh site but Cookingwithamy is new to me. Thanks!

    Maryann – I didn’t want to add oil but found I had to with this concoction. Wonder if pistachios are less oily than other nuts…

    KatieZ – The ‘sparingly’ recommendation was due to the richness of the butter. You don’t need much to benefit from the taste and too much tend to be too dry. 🙂

  11. I remember one of my aunts making homemade peanut butter which I totally preferred than the one brought from the supermarket.

    I’ve bookmarked the recipe and will definitely try making my own.

    Your looks so richly creamy instead of pasty and dry.

  12. This is wonderful info. This past week we have been trying to eat a bit healthier. We were just talking about peanut butter, as it is a favorite snack of mine. Now I can make your recipe and have a fresh nut butter!!!

  13. Wendy – I, too, love almonds and love this application of them. More than a few steps up from ordinary peanut butter! It looks luscious, and the colour from the two nuts is gorgeously inviting…Use sparingly? :-p

  14. Kirsten – Thanks! It was pretty good. 🙂

    Cynthia – Let me know how it goes!

    Deb – Peanut butter’s a favourite of mine too. Am trying to give up the eating-it-with-a-spoon habit!

    Shaun – It is a wonderful colour and eating it feels very luxurious. I say sparingly only because it’s very rich! 🙂

  15. Hi, have just found this site as I came across nut butter for gluten free mince pies, I used spry in stead, they were delicious, but now I know how to make nut butter I will give it a try may thanks for yor site. alwyn in Cyprus where things for special diets are hard to come by.

  16. ooh yummy!

    I can never find peanut butter that is as good as the stuff you can buy in the UK here in Belgium, gonna have to make my own it seems!

  17. I’ve just been looking for various different nut butter recipes online as something else to do.

    With regards to the pistachios being ‘less oily’ have you ever tried doing them raw rather than roasted? It’s the roasting that takes a lot of the oil out of nuts, and many nut butters are made with raw nuts – yes even with the skin still on since it all gets blitzed anyway.

    You could also try using cocoa butter as the ‘oil’ instead of actual oil, and you effectively end up with homemade alternatives to Nutella 🙂

    I’ve also heard of someone using Agave necter instead of more standard oils, never tried it myself though.

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