Sweet Remedy

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!

Homemade Pistachio Walnut Butter

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 Kitchn, now all of 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.

That seems crazy to me! Who cares about stains on shells? They are still delicious and you throw away or compost the shells anyway so who cares?

Homemade Pistachio Walnut Butter

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?

When I found already shelled pistachios in the store, I knew I had to buy them and make something really special. I decided on a homemade pistachio butter and went to work. I had 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. 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.

Homemade Pistachio Walnut Butter

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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!

Yield: 1 8 oz jar

Prep Time: 10 min

Cook Time: 00 min

Total Time: 10 min

Ingredients:

1 cup pistachios, shelled
1 1/2 cups walnuts

Directions:

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, soakthe 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.

How to Soak Nuts from Wiki How
Recipe Adapted from The Food Network

Used in this recipe:

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16 Responses to “Homemade Pistachio Walnut Butter”

  1. #
    1
    Dixya @ Food, Pleasure, and Health — July 1, 2014 at 2:15 pm

    this butter sounds really luxurious.

  2. #
    2
    Angie | Big Bear's Wife — July 1, 2014 at 2:53 pm

    I need to start making some of this butter!!

  3. #
    3
    Angie — July 1, 2014 at 3:32 pm

    I want to try some red pistachios, I’ve never seen them! And this nut butter looks amazing, love!

  4. #
    4
    Paula - bell'alimento — July 1, 2014 at 6:21 pm

    I think I just heard my kids scream with excitement over this one.

  5. #
    5
    Marly — July 1, 2014 at 7:35 pm

    Wow, this sounds so interesting. I can’t wait to give it a try!

  6. #
    6
    Jessica (Savory Experiments) — July 1, 2014 at 8:12 pm

    What is not to love? Even the color is smashing!

  7. #
    7
    Lana @ Never Enough Thyme — July 1, 2014 at 8:25 pm

    Oh, how delicious! I’d love a bit of this on a cracker with a dollop of jam.

  8. #
    8
    Lauren Kelly — July 1, 2014 at 9:18 pm

    This looks incredible! What a unique butter!

  9. #
    9
    Brenda@SugarFreeMom — July 1, 2014 at 9:53 pm

    I love pistachios but never tried it as a butter, and then you added walnuts, wow!

  10. #
    10
    Rebecca {foodie with family} — July 1, 2014 at 10:36 pm

    Okay. That’s amazing. I have never had pistachio in a nut butter. NEED.

  11. #
    11
    Elizabeth@ Food Ramblings — July 2, 2014 at 8:53 am

    Yum! I would never think to add pistachios to a butter, but I’m sure it’s awesome!

  12. #
    12
    Susan — July 2, 2014 at 4:21 pm

    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!

  13. #
    13
    Julie — July 2, 2014 at 6:46 pm

    I lovvvvvve pistachios. Sounds great as a butter!

  14. #
    14
    Colleen (Souffle Bombay) — July 2, 2014 at 9:56 pm

    This is different and sounds decadently delicious!

  15. #
    15
    Angela {Mind Over Batter} — July 4, 2014 at 8:46 am

    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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