It’s pistachio week for Meatless Monday!
We love pistachios in this house – aside from cashews, they have always been one of my favorites – buttery, salty, savory, finger staining goodness! The majority of our pistachios are eaten as is, just snacking. I do like to cook with them, they bring such great flavor.
Before I get to the chili lime pistachio butter, I want to talk about one of my very favorite pistachio recipes ever.
I came up with this recipe last year during the holidays, where I made them no less than five times in one month. They are easy, they are sweet and savory and they are one of those things that people rave about.
You know, you pick one up at a party and you may even think “heh, this looks good…” and then you want to steal the whole tray and run from the room, enjoying them all while sitting in a dark room on the bed with everyone’s coats.
What, nobody behaves like that? Me either.
That is these tarts. People will go to spectacular lengths to get them. Really.
Make a double batch. Really.
So. This pistachio butter. So very good. The bold flavors of chili and lime blend perfectly with the buttery savory nut. The pistachio does not seem to have as much natural oil as other nuts I’ve made butter with, so I added a small amount of sesame oil as well. I love the flavor of sesame oil, you could use whatever you prefer.
chili lime pistachio butter
dairy, soy, and gluten free, vegan
makes about 1 1/3 cups pistachio butter
2 cups pistachios, shelled
1-2 tablespoons sesame oil
juice of 2 limes
2-3 tablespoons chili powder*
*start with a small amount and work from there – you can add, you cannot take away.
In food processor, pulse pistachios to a paste – this will take several minutes, going from a crumbly consistency to a ball, then into a paste. Add oil, lime juice and chili powder as you continue to process to a smooth consistency.
Buttery rich, salty tangy spicy all at once. This is a fun one.
More pistachio recipes:
To see even more pistachio recipes, visit Heather and the other #MMAZ participants!