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“This nut butter should be green, lightly sweet, and very delicious. You can add more or less honey to suit your taste (start with 1/4 cup and adjust), and more or less salt. Adapted from a recipe at Serious Eats. http://bit.ly/gbTmFo”
READY IN:
28mins
SERVES:
24
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup raw pistachios, without shells
  • 1 cup whole blanched almond
  • 14-12 teaspoon kosher salt
  • 18-12 cup honey
  • 3 tablespoons vegetable oil

Directions

  1. Preheat oven to 375°F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.
  2. Quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. Process until a smooth paste forms, 8-10 minutes. Stop the processor and scrape down the sides of the bowl with a spatula once or twice.
  3. Add salt and honey and process until combined. With processor running, drizzle in oil until very smooth, another 7-8 minutes. Transfer to jars or airtight containers and refrigerate for up to 2 months.

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