Pistachio Coconut Butter.

April 14, 2010

When trying to grocery shop on a budget, it is probably not wise to buy a $12 bag of pistachios.

That is why I married a guy who is good with numbers.

But it still didn’t stop me from buying the pistachios.

I barely put a dent in the bag when I used them for the lime angel food cake. And while I probably could have just eaten the rest of the bag, I wanted to be a bit more creative.

However, eating a pound of pistachios in one sitting does sound nice.

And fattening. I just heard a belt loop pop.

Even though this pistachio butter looks like swamp mud, I promise it is delicious.

Three cheers for, perhaps, the most asthetically unappealing items I have ever made.

Even though I knew exactly what went into it, I was still afraid to taste it.

I mean, it does resemble something you’d find in murky waters or a baby’s diaper.

Or even somewhere deep down inside my crisper drawer where all the veggies that I intended on trying to eat have rotted.

I would never post something so ugly if it was not incredible delicious.

Sweet and salty, with a hint of tropical coconut.

Pistachio Coconut Butter

1/2 cup shelled, roasted pistachios

3 tablespoons shredded, unsweetened coconut

1/2 teaspoon vanilla

1 tablespoon maple syrup

1 tablespoon coconut oil

Add pistachios to a food processor and pulse until they become crumbs. Add in coconut and process until smooth. You may need to turn the food processor off and scrap down the sides a few times. Add in vanilla and maple syrup. Add in coconut oil 1 teaspoon at a time until desired consistency is reached.

Garnish with addition coconut.

Poor Mr. How Sweet is home sick today. Like, the-room-is-spinning sick. Thankfully, I am out of the house so he doesn’t have to hear my whiney voice asking if he is ok every 2 minutes.

I promise, it is not because he ate the swampy pistachio butter.

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