Pistachio & cardamom butter
makes 1 jar
Easy
Prep:
Cook:
plus cooling
A storecupboard twist on traditional nut butters, with moreish pistachios and cardamom pods
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- 10 cardamom pods
- 400g pistachionut kernals
- 1 tbsp maple syrup
- ½ tsp sea saltflakes
- 2-3 tsp groundnut oil
Nutrition: per tbsp
- kcal87
- fat7g
- saturates1g
- carbs3g
- sugars1g
- fibre2g
- protein3g
- salt0.1g
Method
step 1
Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.
step 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.
