Pistachio and almond nut butter recipe

1. 1

   Grind the nuts without the oil in a food processor for five minutes or until the nuts form a smooth paste.

2. 2

   Add the oil to taste, I like mine to be quite spreadable so add three tablespoons - you might want to play with yours to get it as you like it.

3. 3

   Sterilise the jar and lid by boiling for fifteen minutes.

4. 4

   Pour the butter into the jar and keep refrigerated.

* Per serving · 4 servings · Values may vary.

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