Place pistachios in food processor. Cover and pulse 10 times. Continue processing 8 to 10 minutes or until finely chopped, stopping occasionally to scrape down sides. With processor running, slowly pour in avocado oil and vanilla. Continue processing 2 to 3 minutes or until smooth and creamy.
This nut butter is salty, thanks to the pistachios, and comes together in 20 minutes!
Nuts about nut butter? Watch how this recipe comes together on an episode of Seasons on HSTV, and follow along with this how-to.
Servings and Ingredients
|2 c. roasted and salted pistachio nuts|
|¼ c. avocado oil|
|1 tbsp. Hy-Vee vanilla extract|
Things To Grab
- Food processor
- Airtight container, for storage
Store in an airtight container at room temperature for up to 2 weeks.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 0mg
- Sodium: 90mg
- Total Carbohydrates: 6g
- Protein: 4g