I’m starting to feel crispness in the air. I have so many exciting things planned for the blog this fall – collaborations, delicious recipes (obviously), giveaways, health and fitness fun, much more… So now’s your chance! Tell me what you want to see! Whether it’s a certain type of recipe, or something you are dying to know. Shoot me an email or comment below!
Holy macaroni. I wish I had something else to say about this besides the fact that this pistachio butter totally blew my mind. You remember how I was casually eating pistachio cookie dough and feeling a wee bit guilty about it? Problem solved.
I made it my mission to make edible pistachio cookie dough because I just could not shake that deliciousness. Well, this, my friends, is above and beyond my expectations.
Let’s be honest here. This is a safe space. I love peanut butter. If I’m feeling hungry and it’s still hours before my next meal, I grab a spoonful of peanut butter. If it’s post-dinner and I want a sweet treat, I make a super special peanut butter mixture with cacao nibs. If I want to reward myself for making it through the day in one piece, though mentally and physically drained, the answer is 98% of the time peanut butter.
BUT! Sometimes, I look for variations of my fav to switch it up. Liiike this cashew butter. Or this. THIS! I’m obsessed and I totally thought twice about my peanut butter treat last night and switched. Ah, I feel like such a cheater.
#sorrynotsorry for all the pistachio-ness coming your way. But also, you’re welcome.
So here’s what you do:
Place pistachios and process for about 30 seconds, until chopped up.
Add the agave nectar and continue to process until it balls up.
Use a rubber spatula to scrape down the sides and continue to process until smooth. Transfer the pistachio butter into an air-tight container and store in the fridge.
Serve on a spoon, on toast, on ICE CREAM, on fruit, on fish… I literally can’t think of one thing this wouldn’t go with. I’m thinking about an amazing sandwich with turkey, brie, caramelized onions, aaaand pistachio butter. Let me know in the comments below what you would put this on!!
- 1 cup roasted and salted pistachios, shelled
- 4 tablespoons agave nectar (honey or maple syrup works too)
- if you have unsalted pistachios, add ¼ teaspoon sea salt
- Place pistachios and process for about 30 seconds, until chopped up.
- Add the agave nectar and continue to process until it balls up.
- Use a rubber spatula to scrape down the sides and continue to process until smooth.
- Transfer the pistachio butter into an air-tight container and store in the fridge.