Mint Pistachio Butter

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Description
 I'm back for 3 more flavored nut butter recipes. Last time was peanuts, almonds, and walnuts, but today I'm going for pistachios, cashews, and sunflower & pumpkin seeds. First up is Mint Pistachio Butter, but be sure to check out the other 2 - Cashew Cookie Butter and Super Seed Butter. Each serving is about 2 tbsp (32 g)
Time
Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes
Cost
Total Cost:

Cost per Serving:
$0.47
Ingredients
Serving(s)
Base
  • 2 cup Pistachios
  • 1/2 tsp Salt
Flavor
Instructions
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  1. If your nuts are raw, air fry them at 300F for 10 minutes, or roast in the oven at 350F for 12 minutes

    2.
  2. Add your nuts to a food processor, and blend until super smooth, scraping down the sides every few minutes. This may take 5-10 minutes depending on your food processor. If it doesn't look and pour like a liquid, keep blending, you're not done yet. Have patience, and wear ear plugs!

    3.

  3. If you prefer a chunky nut butter, reserve about 1 oz (28 g) of nuts, and blend in at the end

    4.
  4. Only once you have the creamiest and smoothest nut butter you've ever seen, add in your salt, and blend for 30 seconds to fully combine

    5.
  5. It's time to flavor your nut butter. Add in the flavoring ingredients, and blend until smooth and fully combined

    6.
  6. Transfer to a mason jar or air tight container, and store at room temperature for up to a week. You can also freeze homemade nut butter for later

    7.
  7. Be sure to check out all 6 of my flavored nut butters:

    8.

Nutrition Facts
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Servings: 9
Serving Size: 2 tbsp (32 g)
Calories: 160
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Total Fat: 12.9g (17 %)
 Saturated Fat: 1.7g (8 %)
 Polyunsaturated Fat: 4.1g
 Monounsaturated Fat: 6.6g
Cholesterol: 0mg (0 %)
Sodium: 129mg (6 %)
Total Carbohydrate: 10.4g (4 %)
 Fiber: 3.0g (11 %)
 Net Carbs: 4.7g
 Total Sugar: 2.2g
  Added Sugar: 0.0g (0%)
 Allulose: 2.7g
Protein: 5.7g (11 %)
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Vitamin B12: 0mcg (0 %)
Vitamin D: 0mcg (0 %)
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Calcium: 30mg (2 %)
Iron: 1.11mg (6 %)
Magnesium: 34mg (8 %)
Potassium: 292mg (6 %)
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Glycemic Index:
13.3

Glycemic Load:
1.3