Pistachio-Matcha Butter

Pistachio-Matcha Butter

1- Roast 2 1/2 cups unsalted shelled pistachios on a baking tray for 7 min at 350 fahrenheit.

Stir halfway through cooking time.

2- Wait until pistachios are cooled (I put them on a plate for a few minutes in the freezer to accelerate the process).

3- In a blender, pulverize pistachios with 3/4 cup of water, until you get a smooth and creamy texture.

4- Transfer in an air-tight container and stir in 3 tbsp of matcha tea powder culinary grade.

The matcha tea powder enhances the taste of “green” in the pistachios, making the butter even more flavourful. Whether it be as a spread on a toast, as a decoration on a desert or in a morning bowl, I find that this recipe is a fancier version of peanut butter and believe me trying it is loving it :).

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Chickpea and Couscous Asian Style Salad

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Healthy Brownies