Intolerances: Fructose, Gluten, Dairy, Soy
A simple nut butter to take breakfast and snack time up a notch.

Over the years, nut and seed butters have exploded on the food and nutritional scene. You can find just about any butter on the shelf, all of them delicious. Peanut butter no longer stands alone. However, my favorite nut of all time, one that carries flavor and nutritional benefits, is the only nut that stores have yet to fully embrace. The Pistachio. They are packed with so much great flavor, a great source of fiber, and good for your heart and cholesterol. And even better, it happens to be a fructose intolerant approved nut that I personally tolerate well. After striking out at stores in my town, I decided it was time to make my own butter. 

Serve it with:

• Celery
• Rice Cake
• Greek Yogurt and Granola
• Oatmeal
• Pancakes
• Toast

What you need:

• Food Processor
• Vanilla Extract
• Optional: Canola Oil (or any light cooking oil)
• Glass Jar with lid for Storage

Let’s get started. 

First, find your pistachios. I recommend roasted, lightly salted pistachios. You can certainly shell your pistachios if you like a good finger workout; however I choose the easier route and go straight for the shelled pistachios. Measure out 12 oz. (1 ½ cup) of pistachios and add them to your food processor. Pulse the pistachios until your desired consistency. Please note that you need some patience here, as it can take upwards of 20 minutes to get the butter smooth. Once the butter is almost fully blended, add the vanilla extract and pulse a few more times. 

Store your butter in a glass jar, in the fridge for up to 3 weeks.