I grew up on skippy. Started out as a creamy skippy peanut butter lover then graduated to the chunky kind. As I got older and started to develop a more sophisticated palate, I ventured off into trying almond butter. Almond butter was my first experience with a nut butter. The hint of almond flavoring mixed up with the familiar peanut butter texture was amazing.
Pistachio butter is just as easy to make as almond butter and just as flavorful. With two simple ingredients and a food processor, this pistachio butter is great for use on toast, as a spread, or as a replacement for peanut butter.
4 cups unshelled pistachios
2 tblsps. vegetable oil
Place the unshelled pistachios into a food processor fitted with an S blade. Turn the food processor on high. After about two minutes of chopping scrape down the sides. Continue with the food processor on high until the pistachios start forming into a gravel texture. Add in the tablespoon of vegetable oil. Keep the food processor on high speed until a creamy mixture is formed (about 10 minutes).
Store in a closed lid glass container. It’s as easy as that!