- Preheat oven to 350 degrees F.
- Place the pistachios on a baking sheet in a single layer and toast until brown, about 6 minutes, rotating once.
- Dump the hot pistachios into the bowl of a food processor (processing while warm helps release the oils) and spin until smooth, about 8 minutes.
- Add the salt and honey. Process until fully combined, up to another 10 minutes.
- Transfer to a jar and store in the refrigerator for up to 2 months.
First of all… pistachio butter! I have to acknowledge how exciting this is for me. Nut butters are so trendy these days but this type is not one I’ve seen in stores so I was beyond psyched to try it out. It’s flavor is so unique from everything else, so frankly, my favorite way to enjoy this butter is straight off a spoon. Although I’m currently having visions of combining this with frozen bananas and coconut milk to make a dairy-free pistachio ice cream treat. Mmmmm! Well, that will have to be in the works. If you’re feeling frisky, give it a try and let me know how it turns out!
Back to nutrition though. Pistachios are very high in protein and healthy fats. They have an array of B vitamins and minerals to support a healthy heart and vitamin E to promote healthy skin. Pistachios are also very rich in potassium! Potassium is an electrolyte that helps to maintain your cellular fluid balance, and helps keep your heart, brain, kidneys and muscles in tip-top condition. Without proper potassium levels, one can experience muscle weakness, as well as other, potentially more serious symptoms such as an abnormal heartbeat. High levels of potassium assist in transporting more oxygen through cellular walls, stimulating neural activity and cognitive function. Pistachios are brain food!