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Pistachio & cardamom butter

A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods

  • Prep: 15 mins
    Cook: 10 mins
    plus cooling
  • makes 1 jar
  • Easy
  • makes 1 jar
  • Easy
  • Calories 87
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 1
  • Protein 3
  • Fat 7
  • Fibre 2
  • Salt 0.1

Nutrition per serving

  • Calories 87
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 1
  • Protein 3
  • Fat 7
  • Fibre 2
  • Salt 0.1

Ingredients

  • 10 cardamom pods
  • 400g pistachio nut kernals
  • 1 tbsp maple syrup
  • ½ tsp sea salt flakes
  • 2-3 tsp groundnut oil

Method

  1. Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.

  2. Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you’re left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.

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