Tired of peanut butter? This pistachio butter recipe will become your new household staple!

  • 4 cups of shelled raw pistachios
  • 2 tablespoon of honey
  • 2 tablespoon of flower infused coconut oil
  • a pinch of salt
  • lemon (optional)
  1. Roast the pistachios for 5 minutes at 350°F heat.
  2. Stir the pistachios to avoid burning and roast for another 2 minutes.
  3. Mix the roasted pistachios in a food processor until well blended.
  4. Mix in the honey, infused coconut oil and salt. Continue blending until the mixture becomes smooth.
  5. Refrigerate for up to 3 weeks in an airtight jar.
  6. Optional: Serve with a few drops of lemon or an extra drizzle of honey for a little extra sweetness!

Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

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