Make this sweet and salty nut butter with pistachios, olive oil, curry, salt, and honey.
Pistachio butter levels up with a kick of curry. This sweet and salty nut butter has just five ingredients, raw pistachios, olive oil, curry, sea salt and honey. It whips up fast in the food processor so you can enjoy it right now. Read on for the recipe.
Let's be honest. How much did you love peanut butter. As we on the lectin free plan all know, peanut butter is no bueno!
Peanuts are actually not nuts at all. They're legumes. And they are some of the most gut-busting foods you can consume because they are high in lectins and omega-6 fats linked to heart disease. A better option for nut butter is the wonderful pistachio.
Pistachios are Dr Gundry's favorite nut. Why? For starters, pistachios are a B6-rich food. Vitamin B6 is essential for certain functions of our body like blood sugar regulation and the formation of hemoglobin, the molecule that carries oxygen in our red blood cells
Additionall, pistachios are a great source of potassium, which we all know we need. What's more, little green tree nuts are full of fiber, good fats, and antioxidants. In fact, pistachios contain the eye-healthy antioxidants lutein and zeaxanthin.
And, YES, pistachios are super gut friendly because they have some really great anti-inflammatory polyphenols like gallic acid, catechin, epicatechin and isoquercetin. So, it really goes without saying, EAT MORE PISTACHIOS!
One way to eat more superfood pistachios is to make a nut butter to schmear on lectin free bagels, breads and crackers. Make a double batch and keep it in a jar in the fridge.
Are you ready to make curried pistachio butter? Let's go!
The Recipe
LFG Curried Pistachio Butter
1 Cup Raw Pistachios (shelled)
1/2 teaspoon Sea Salt
1/2 teaspoon Curry Powder
3 Tablespoons Olive Oil (divided)
1 teaspoon Raw Local Honey
Step1: Add ingredients
In food processor, add pistachios, salt, curry, and 2 tablespoons of the olive oil. Reserve the remaining olive oil and honey for step 2.
Step 2: Blend ingredients
Place the cover on the food processor. Turn on the machine and let it do the work. While the nuts are grinding and turning into a paste, add the remaining olive oil and honey through the hole in the cover. Keep processing until you have a smooth and creamy nut butter.
Scrape into a jar and store covered in the fridge for up to two weeks. ENJOY!