How to Make Sprouted Pistachio Butter

Making your own nut butter is wildly easy if you have a food processor or high-speed blender. I like to buy my nuts already sprouted online at Blue Mountain Organics in bulk which keep things cost-effective. This guide works for any nut or seed (or a combination), I particularly like taste and omega fatty acid profile of raw pistachios.

Almonds might be ubiquitous, but nuts and seeds can be inflammatory because of their relative omega-6:omega-3 fatty acid ratio. Sprouting the nuts you use releases anti-nutrient properties and increases the bioavailability of nutrients. Want to sprout your own? Soak nuts for 12 hours in filtered water and a pinch of celtic sea salt. Rinse and dehydrate in the oven at its lowest temperature or in a dehydrator until crispy. 

My favorite things to top with pistachio butter include zucchini bread, fruitless smoothies, and grain free carrot cake loaf. I'm also guilty of adding celtic sea salt and local raw honey to a spoonful and eating it just like that too.. 


3 - 6 cups sprouted pistachios 


In a food processor or high-speed blender, blend until smooth. You'll need to scrape down the sides a few times before it turns to butter. This can take anywhere from 7 - 15 minutes. Store in an airtight jar in the refrigerator.