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:

  • 2 cups of pumpkin seeds

  • 1 tsp of sea salt

  • 1 tsp of olive oil


DIRECTIONS:

  1. Preheat your oven to 350°C and spread the pumpkin seeds on a rimmed baking sheet.

  2. Toast the seeds for about 10-15 minutes, or until fragrant.

  3. Let cool slightly and then add to a food processor.

  4. 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.

  5. Add in the oil and sea salt, blitz again to combine.

  6. 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!

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