Homemade Pistachio Walnut Butter
Homemade Pistachio Walnut Butter might just be the most expensive butter I’ve ever had the pleasure of eating. Some things are well worth the price!
Pistachios are a special kind of nut. They are hard to crack open and elusive when you get that one nut that just won’t open.
Pistachios used to come in two colors, red and green. I found myself wondering what happened to the red pistachios that I loved as a kid.
I stumbled upon this post via The Kitchn about how red pistachios were actually died red to cover up stained shells as they were imported from the Middle East. According to the post, now all the pistachios found in the United States are grown in California and the harvesting methods no longer stain the shells so there is no need to dye the nuts.
Who knew?!
That seems crazy to me! Who cares about stains on shells? They still taste delicious and the shell (stained or not) ends up in the trash or compost bin anyway, so who’s losing sleep over a stained nutshell?
Clearly not me.
So there you have it, your fun fact of the day. Red pistachios were never really red at all. I’m kind of sad about this fact. Anyone else?
I got a little nostalgic when I found already shelled pistachios in the store and knew I had to snap them up to make something really special.
I decided on homemade pistachio butter and went to work.
I only bought a small bag of pistachios so once I got the food processor up and running, I quickly realized I needed more nuts. In a panic, I added walnuts, and as many happy baking accidents go, the end result was actually pretty great.
How many times have you been stuck in a pinch while making a recipe? For me, it is more than I’d like to admit.
I had the nut butter whipped up in no time and immediately slathered it on a slice of whole grain sandwich bread. It was creamy nut butter heaven!
WHAT TYPES OF NUTS ARE GOOD FOR MAKING HOMEMADE NUT BUTTER?
You’ve likely heard of the classics, peanut butter and almond butter, but they don’t deserve all the glory. Other delicious options are hazelnut, macadamia, and cashew.
Seed butters are also great tasting and good for you – think tahini and sunflower seed butter.
WHAT ARE THE HEALTH BENEFITS OF PISTACHIOS?
Nuts in general are high in protein, and pistachios specifically contain a good dose of Vitamin B, which is vital for converting calories into energy.
WHAT ARE THE HEALTH BENEFITS OF WALNUTS?
Walnuts are high in protein and loaded with omega-3 fatty acids (the good kind!) that are great for lowering cholesterol and blood pressure.
DO I NEED SPECIAL EQUIPMENT FOR MAKE HOMEMADE NUT BUTTER?
You’ll need a food processor for this recipe.
DOES PISTACHIO WALNUT BUTTER GO BAD?
Homemade nut butters typically have a shelflife of 1 – 2 months if stored in an airtight container in a cool, dry place.
WILL HOMEMADE NUT BUTTER LAST LONGER IF I REFRIGERATE IT?
Yes, storing in the refrigerator in an airtight container will extend the life of the nut butter, but it will also change the texture. If you plan to store it in the fridge, set it on the counter to temper to room temperate before using. The nut butter will be very firm and will not be spreadable when cold.
WHAT’S THE DEAL WITH SOAKING VERSUS NOT SOAKING RAW NUTS BEFORE USE?
Some people like to soak nuts before using them in recipes or eating them raw. This is done because the enzymes in nuts are sometimes hard for the human body to digest.
If you wish to soak the nuts before using them in this recipe, soak the pistachios and walnuts overnight in a large bowl of water and cover with a dishtowel. You will need enough water to cover them, generally 2 times the amount of nuts.
After soaking, preheat your oven to a low degree, such as 100 degrees F, and arrange nuts on a baking sheet. Bake to dehydrate the nuts until dry (About 10-12 hours). You can also use a dehydrator for this process.
WHY ARE PISTACHIOS SO EXPENSIVE?
This is a really complex issue, but it can essentially be boiled down to a few factors – pistachio trees take ages to grow, they are sensitive plants that won’t flourish in many climates, and they need to be sorted by hand. Add those complications to the fact that they’re insanely popular, and it’s a recipe for a steep ticket price.
INGREDIENTS YOU’LL NEED FOR THIS NUT BUTTER RECIPE:
- Nuts. Yep, that’s it!
MORE SPREAD + JAM RECIPES!
Homemade Pistachio Walnut Butter
It's really satisfying to make your own nut butter and pistachio walnut butter is the perfect introduction. You don't need any other ingredients, just walnuts and pistachios. The natural oils in the nuts do most of the work for you!
Ingredients
- 1 cup pistachios, shelled
- 1 1/2 cups walnuts
Instructions
- Add the pistachios and walnuts to a food processor and process for 2 minutes.
- After 2 minutes, if needed, scrape down the sides of the food processor bowl with a spatula and continue to process until the mixture if creamy. This can take anywhere from 5-10 minutes.
- Once creamy, use a spatula to scoop the nut butter into an airtight container, such as a mason jar with a lid.
- Store in the pantry for 1 - 2 months.
Notes
Some people like to soak nuts before using them in recipes or eating them raw. This is done because the enzymes in nuts are sometimes hard for the human body to digest.
If you wish to soak the nuts before using them in this recipe, soak the pistachios and walnuts overnight in a large bowl of water and cover with a dish towel. You will need enough water to cover them, generally 2 times the amount of nuts.
After soaking, preheat your oven to a low degree, such as 100 degrees F and arrange nuts on a baking sheet. Bake to dehydrate the nuts until dry (About 10-12 hours). You can also use a dehydrator for this process.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 33mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
Nutrition information isn’t always accurate. You may want to spot check this information.
this butter sounds really luxurious.
I need to start making some of this butter!!
I want to try some red pistachios, I’ve never seen them! And this nut butter looks amazing, love!
I think I just heard my kids scream with excitement over this one.
Wow, this sounds so interesting. I can’t wait to give it a try!
What is not to love? Even the color is smashing!
Oh, how delicious! I’d love a bit of this on a cracker with a dollop of jam.
This looks incredible! What a unique butter!
I love pistachios but never tried it as a butter, and then you added walnuts, wow!
Okay. That’s amazing. I have never had pistachio in a nut butter. NEED.
Yum! I would never think to add pistachios to a butter, but I’m sure it’s awesome!
I remember the red pistachios! So I have some white chocolate pistachio butter at home that I brought back from Italy and it’s insanely good. I was hoping to recreate that but now I want this too! All the nut butters!
I lovvvvvve pistachios. Sounds great as a butter!
This is different and sounds decadently delicious!
I remember the red pistachios and wondered the same thing – Whatever happened to them? I’m glad they’re no longer sold, although they were much prettier! I love nut butters, but have yet to make my own (crazy, right?!). I need nut butters in my life!
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