Ingredients
Equipment
Method
- Ensure nuts are at room temperature before processing. Check food processor blade for sharpness and confirm bowl is completely dry.
- Add peanuts to food processor first. Process for 2–3 minutes until they form coarse, consistent crumbs.
- Add pistachios gradually while processor runs. Continue processing for 5–8 minutes, scraping sides periodically, watching mixture transform from powder to paste.
- Continue processing until mixture climbs bowl sides and natural oils begin pooling at bottom, approximately 6–8 additional minutes.
- Add salt and optional oil or sweetener during final 2 minutes of processing. Process until smooth and creamy, additional 2–3 minutes.
- Check consistency by lifting mixture with spoon – properly made butter should fall in smooth ribbons. Adjust with additional oil if too thick.
- Transfer immediately to clean, dry glass jars. Store in refrigerator up to 3–4 week
Notes
- Natural separation is normal – simply stir before using.
- For ultra-smooth texture, process an additional 2–3 minutes after adding seasonings.
- Cold nuts will create grainy texture, so ensure room temperature before processing.
- Recipe doubles easily but process in batches for best results.
- Store in glass containers rather than plastic for optimal flavor preservation.
- For ultra-smooth texture, process an additional 2–3 minutes after adding seasonings.
- Cold nuts will create grainy texture, so ensure room temperature before processing.
- Recipe doubles easily but process in batches for best results.
- Store in glass containers rather than plastic for optimal flavor preservation.