Pistachio & cardamom butter

Pistachio & cardamom butter

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(1 ratings)

Prep: 15 mins Cook: 10 mins plus cooling


makes 1 jar

A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per tbsp

  • kcal87
  • fat7g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre2g
  • protein3g
  • salt0.1g
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  • 10 cardamom pods
  • 400g pistachio nut kernals
  • 1 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • ½ tsp sea salt flakes
  • 2-3 tsp groundnut oil


  1. Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.

  2. Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you’re left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.

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