V Pistachio Butter Recipe

This creamy pistachio butter is a delicious alternative to peanut butter and other nut butters. It’s naturally rich, slightly sweet, and packed with nutrients. I love adding psyllium for extra fiber, but it’s completely optional!

Ingredients:

• 2 cups raw shelled pistachios
• 3 tablespoons psyllium (optional, for added fiber)
• 1 to 2 tablespoons neutral oil (I love using extra virgin olive oil, but you can use avocado or grapeseed oil as well!)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Spread the pistachios on a baking sheet and roast for 6 to 7 minutes until fragrant.
3. Transfer the roasted pistachios to a blender or food processor.
4. Blend on high speed, stopping occasionally to scrape down the sides. Continue blending until the pistachios become a crumbly paste.
5. If using psyllium, add it at this stage and blend again. (This is just for extra fiber—you can skip it!)
6. Slowly add 1 to 2 tablespoons of oil, blending until the mixture becomes smooth and creamy.
7. Once you reach your desired consistency, your pistachio butter is ready!

How to Use:

Use this anywhere you’d use peanut butter—spread it on toast, drizzle it over oatmeal, blend it into smoothies, or enjoy it straight from the jar!