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Matcha Pistachio Butter

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


    Matcha Pistachio Butter

    (pictured with Matcha Pistachio Chia Pudding Parfait)


    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.


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


    Matcha Pistachio Butter


    • 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


    Per serving:

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



    Preheat ven to 375 F (190 C).


    On rimmed baking tray, spread out pistachios in a single layer. 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 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.


    Like this recipe?

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



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