banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Matcha Pistachio Butter

Makes about 1 1/2 cups (350 mL).

    Share

    Matcha Pistachio Butter

    (pictured with Matcha Pistachio Chia Pudding Parfait)

    Advertisement

    Antioxidant-rich pistachios make a wonderful nut butter on their own. However, stir in a couple of spoonfuls of matcha green tea powder, which is an antioxidant powerhouse in its own right, and you have a unique spread that tastes good and is good for you too.

    Tip

    Pistachios are one of the most vitamin B6-rich foods around.

    Advertisement

    Matcha Pistachio Butter

    Ingredients

    • 2 1/2 cups (625 mL) raw, shelled pistachios
    • 1/2 tsp (2 mL) kosher salt
    • 2 tsp (10 mL) matcha powder
    • 1/4 tsp (1 mL) ground cinnamon
    • 2 Tbsp (30 mL) coconut nectar
    • 1/2 tsp (2 mL) melted coconut oil

    Nutrition

    Per serving:

    • calories76
    • protein3g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates4g
      • sugars2g
      • fibre1g
    • sodium49mg

    Directions

    01

    Preheat ven to 375 F (190 C).

    02

    On rimmed baking tray, spread out pistachios in a single layer. Toast in oven until fragrant, about 7 to 9 minutes.

    03

    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.

    04

    Add salt, matcha, cinnamon, coconut nectar, and oil. Continue to process, scraping down sides of bowl as needed, until 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.

    Advertisement

    Like this recipe?

    This recipe is part of the Nut + Seed Butters collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.