THE ONLY BASIC PISTACHIO BUTTER RECIPE YOU'LL EVER NEED
Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut. Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients-try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe). For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.) Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.
Provided by Elizabeth Laseter
Time 5m
Yield Makes about 2 cups (serving size: about 2 tbsp.)
Number Of Ingredients 3
Steps:
- Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
- Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
Nutrition Facts : Calories 160, Carbohydrate 8.0 g, Fat 13.0 g, Fiber 3.0 g, Protein 6.0 g, SaturatedFat 1.5 g, Sodium 120 mg, Sugar 2.0 g
PISTACHIO BUTTER
It's easy to make your own pistachio butter at home. All you need are two simple ingredients and a food processor.
Provided by Kristina Vanni
Categories Snack Lunch Ingredient Condiment
Time 10m
Number Of Ingredients 2
Steps:
- Gather the ingredients. If your pistachios are not shelled, shell them before beginning.
- Place the shelled pistachios and salt in the bowl of a food processor . Close the lid and process.
- In the first minute or so, the pistachios will begin to grind into a fine powder.
- As the food processor continues to run, the powder will begin to thicken slightly. For a few minutes, the ground nuts will remain powdery, but don't be concerned. As the mixture continues to process, the fats in the pistachio nuts will release.
- Eventually, the powdery consistency will transform into the thick "buttery" consistency we associate with nut butter. If you prefer a slightly thinner nut butter, you can drizzle in a very small amount of neutral-flavored oil like vegetable oil or canola oil into the food processor as it runs.
- Once the pistachio butter has achieved the desired consistency, spoon into an airtight container. Store in the refrigerator.
- Enjoy.
Nutrition Facts : Calories 262 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 0 g
ROASTED PISTACHIO BUTTER
Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts - and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.
Provided by Kay Chun
Categories dips and spreads
Time 25m
Yield 1 3/4 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 0 milligrams, Sugar 4 grams
CLASSIC BEEF POT ROAST WITH PISTACHIO SALT
Make and share this Classic Beef Pot Roast With Pistachio Salt recipe from Food.com.
Provided by AmyThielen
Categories Meat
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Season the roast liberally with salt and pepper. Heat your largest high-sided skillet over high heat, add the oil, and then add the roast. Sear it quickly until dark brown on all sides, about 8 minutes. Set the roast aside, pour off and discard the excess fat from the skillet, and let the skillet cool a bit. Then add the butter, celery, carrots, turnips, ½ teaspoon salt, and 3/4 teaspoon pepper. Cook over medium heat, tossing, until the vegetables begin to soften at the edges, about 5 minutes. Transfer them to a wide bowl and reserve.
- Preheat the oven to 300°F.
- Add the wine to the skillet, bring to a boil, and cook until slightly reduced, about 3 minutes. Add the beef stock, and bring to a simmer.
- Arrange the onions in the bottom of a large covered roasting pan and set the beef on top of them. Scatter the whole garlic cloves, bay leaves, rosemary, and thyme over and around the roast. Pour the beef stock mixture over the meat and cover the pan tightly. Bake for 1 hour.
- Reduce the oven temperature to 285°F, and continue to braise for 2 hours.
- Uncover the pan, skim off the fat around the edges with a small ladle, and discard it. With two large forks, carefully turn the meat over and ladle some juice over the top. Add the reserved sautéed vegetables, arranging them around the perimeter of the meat. Cover the pan and braise for 1 more hour.
- Skim the fat again with a small ladle, baste the top of the meat again, and then scatter the cherry tomatoes across the top, some dropping onto the meat, some onto the vegetables. Don't stir again. Braise, uncovered this time to allow the tomatoes to split and shrink and the top of the meat to brown, until the meat feels extremely tender at the touch of a fork, 30 minutes to 1 hour. Discard the bay leaves.
- For the pistachio salt, combine the pistachios, parsley, minced garlic, and ¼ teaspoon each of salt and pepper in a small bowl.
Nutrition Facts : Calories 603, Fat 24.6, SaturatedFat 9.6, Cholesterol 157.3, Sodium 276.8, Carbohydrate 50.6, Fiber 16.2, Sugar 5.3, Protein 54.1
PISTACHIO BUTTER COOKIES
Steps:
- Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
- Coarsely chop the remaining 1/4 cup of pistachios.
- With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
- In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
- Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
- When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
- Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
- Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
- Put the remaining cookies on a second baking sheet and transfer it to the freezer.
- Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.
OVEN-ROASTED PISTACHIO-CRUSTED SALMON
This seasoned salmon is reminiscent of bistro-worthy fare when served with wilted spinach and freekeh.
Provided by thedailygourmet
Categories Baked Salmon
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
- Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
- Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
- Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 7.6 g, Cholesterol 58.1 mg, Fat 16.9 g, Fiber 1 g, Protein 26.8 g, SaturatedFat 4.1 g, Sodium 430.7 mg, Sugar 0.6 g
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