Roasted pistachios are blended into submission whereby they release their oils to make a smooth butter. Cocoa, some sugar and just a tad of oil are added to create a tasty spread that has all the qualities store-bought brands lack: an oil made of one nut, reduced oils and sugars, and an authentic pistachio flavor.
Think nutella but swap the hazelnuts for pistachios and make it so much more chocolaty, nutty and yummy.
A few years ago I learned I could make nut butters at home. It opened up the door to a wonderfully nutty journey: rather than pay the extra $$ to buy them, I began making cashew, pistachio and hazelnut butters at home. The trick was to blend them in a food processor long enough to release their oils. I could now control the salt and sugar input, and I’d use whole nuts and not a combination of nuts so that in the final product, it would taste like the actual nut itself. I always seem to find almonds or peanuts ground into speciality nut butters and my guess is this is done to make the cost of making the product cheaper but imo, it really adulterates the flavor.
Once I started making the butters, I turned off nutella. I’d always thought it was too sweet and confusing. I learned that if you make it at home – you’ll find your spread actually tastes like a chocolate and hazelnut butter should. Try this, examine a nutella label, the first ingredient is… sugar. The next is… oil. This means these two ingredients make up the majority of the nut butter. What?! Shouldn’t it be hazelnuts first? Humph.
I now make my own chocolate hazelnut spread. And we love, love, love it. Everybody loves it and tells me it’s way better than the commercial stuff. I started getting multiple requests from people who wanted to buy it, and we’ve never looked back.
Recently, I was overcome by a desire to make a chocolate spread with my favorite nut, pistachios. I looove making pistachio butter – I use it to make cakes, pies, tarts, etc., like this pistachio ganache pie. I found that unlike my ‘nutella’, adding cocoa and other ingredients was a bit trickier here because chocolate can easily overwhelm the delicate flavor of the pistachio. It took some careful measurements to balance out everything. I really wanted you to taste the pistachio and have the chocolate as a delicious undertone. Well, we got there (!) and the result is a delightful spread that will brighten up any dull toast day. Or you know, do what I do and eat it by the spoonful lol.
PS. if you make this to give to a friend, on the label you’ll be able to write pistachios as the first ingredient =)
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