If I knew how easy it was to make your own nut butter, I would have started making this years ago. The idea came to me while I was Spring cleaning my pantry and noticed I had a few varieties of nuts in jars that needed to get used up. I had tons of Pumpkin Seeds I got in the Fall and wondered if it could be turned into a spread.
I recall my mom making nut butter when I was younger, so I asked her how to do so. She just said, “put the nuts in a food processor”. “And then what,” I asked,…“then you turn it on” she snapped back. If anyone wanted to know where my sass comes from…
It was as simple as that. After a few minutes in the food processor it turned into a paste. Amazing!
INGREDIENTS:
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2 cups of pumpkin seeds
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1 tsp of sea salt
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1 tsp of olive oil
DIRECTIONS:
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Preheat your oven to 350°C and spread the pumpkin seeds on a rimmed baking sheet.
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Toast the seeds for about 10-15 minutes, or until fragrant.
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Let cool slightly and then add to a food processor.
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Using the chop or grind setting, blitz for about a minute at a time. Scrape down the sides with a spatula and blitz again. Depending on your processor, you will have to do this about 5-6 times.
You will know it’s ready once the natural oils are released and it turns into a smooth glossy paste.
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Add in the oil and sea salt, blitz again to combine.
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Scoop into a jar or airtight container.
The nut butter will keep fresh for up to 3 weeks.
This nut butter is perfect on toast, in baked goods, sauces for spring rolls or salad rolls and salad dressings!
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
