Wow. I am so happy I did this! I only made a small amount so I would have some more of my pistachios for something else, but I wanted to try it. I have done a few different nut butters: almond, cashew, macadamia. I will also try some seed butters one day, sunflower seed, pumpkin seed, etc Mmmm, pecan nut butter, I bet that’s nice…..
You can spread them on bread or crackers as is, use them as a luxury dip for your veggies, add some herbs and what-have-you to make a kind of savoury spread, you can bake with them instead of saturated animals fats, you can make caramel sauces with them by adding plump ripe dates and/or maple syrup…….
You need a food processor, and depending on the size of your machine you may need to use more nuts than I did. Mine is a mini chopper and I only used 1/2 a cup of nuts. Just process until it becomes like a spread. Easy!
What a lovely, alternative spread for your wholewheat toast that also happens to be packed with vitamins, minerals and healthy fats! Mine was a savoury spread (2 small pinches of salt) You could top with chopped tomato or some alfalfa sprouts. Or you could add honey and make it a sweet spread.
My photo is pretty lame, but here it is anyway. I think maybe mine needed a little longer processing for the release of the oils, it looks a touch dry…but I was getting impatient. Also, you could add the tiniest bit of oil to make it smoother (e.g. walnut oil, almond oil, sunflower oil) By the way, the green was even prettier in real life. And I should have spread to the edges. Okay, I will stop apologising for the appearance, but seriously- it tasted GOOD!