Antioxidant-rich pistachios make a wonderful nut butter on their own. But if you stir in a couple spoonfuls of matcha green tea powder, which is also an antioxidant powerhouse, you get a spread that doubles down on good flavor and good nutrition.
2 1/2 cups raw, shelled pistachios
1/2 tsp kosher salt
2 tsp matcha powder
1/4 tsp ground cinnamon
2 Tbsp coconut nectar
1/2 tsp melted coconut oil
Preheat oven to 375 F.
Spread out pistachios in single layer on rimmed baking tray. Toast in oven until fragrant, about 7 to 9 minutes.
While nuts are warm, transfer to food processor fitted with steel blade attachment. Process, scraping down sides of bowl as needed, until pistachios transform into a smooth paste. Be patient, as this will take about 10 minutes.
Add salt, matcha, cinnamon, coconut nectar, and oil. Continue to process, scraping down sides of bowl as needed, until ingredients are well incorporated and mixture is smooth, about another 8 minutes. Add a little more coconut oil if needed.
Transfer to airtight jar and keep refrigerated for up to 1 month.