Pistachio and almond nut butter recipe

Niamh Shields
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This nut butter is a doddle to make. You can put it on toast in the morning, or use in dishes like satay. I use pre-blanched almonds and pre-roasted pistachios in this recipe – roasting and peeling both is really arduous, and really doesn’t yield significantly better results once you source good nuts to begin with. Read more about it here.

At a glance
  • Cuisine British
  • Recipe Type Condiment
  • Difficulty Easy
  • Preparation time 20 mins
  • Cooking time 0 mins
  • Serves 10 people
Ingredients
  • 100 g (3.5oz) Pistachios, roasted and shelled
  • 100 g (3.5oz) Almonds, blanched
  • 3 tbsp Groundnut oil

Step-by-step

  1. Grind the nuts without the oil in a food processor for five minutes or until the nuts form a smooth paste.
  2. Add the oil to taste, I like mine to be quite spreadable so add three tablespoons - you might want to play with yours to get it as you like it.
  3. Sterilise the jar and lid by boiling for fifteen minutes. Pour the butter into the jar and keep refrigerated.

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