A complex flavored (but very easy) Vitamix nut butter
This nut butter takes zero prep and just four ingredients. Blend it up and it’s done in 3 minutes flat.
For something so simple, it’s surprisingly complex. It tastes salty, sweet, floral and tart all in one fingerful.
This lemon lavender pistachio nut butter is too good (and advanced) to share with your kids.
Go make some and gift it to a foodie in your life… or keep it all to yourself!
This flavor combo is one of our favorites
I’ve always loved lemon and lavender, so when I was searching for a wedding cake flavor, this one was a no-brainer. Pistachio pound cake with lemon lavender frosting, yum!
It was a total hit, we heard it was the “best wedding cake ever” throughout the night. So we decided to create an equally delicious, but guilt-free version. Our Fancy Wedding Cake Smoothie. Although nothing beats frosting, starting the morning with one of these means you’re going to have a great day!
So this flavor profile served us well twice, why not try again? We’ve made a few nut butters (our Apple Cinnamon Walnut Butter, and our Monkey Butter (cashew & banana) are my favorites). But we wanted to see if this winning combo would work as a nut butter.
Said simply: it did.
(pictured above: Vitamix Pro 750 and a 32 ounce container.)
It’s complex, it’s advanced, it absolutely mouth-watering. We spread ours on toast, used as a dip for apples, and loaded up some graham crackers. All delicious.
This lemon lavender pistachio butter is an awesome thing to put in a little jar. Throw a ribbon on it and give it as a Thank You gift or make a big batch and gift them for the holidays.
Just make sure you keep some for yourself. You’ll be craving it like we are 🙂
Lemon Lavender Pistachio Butter
A complex and flavorful nut butter that's perfect for gifts.
- pistachios (roasted & shelled) - 2 cups
- lemon - 1/4 whole with peel
- lavender (food safe) - 1/4 tsp.
- dates (pitted) - 2 whole
- Add all ingredients into Vitamix container.
- Ramp from variable speed 1 to 10.
- Blend on high for 1-2 minutes.
- Use tamper to push ingredients from corners into blade.
- Serve on toast, apples, graham crackers, etc.
- Snap a pic and tag #lifeisNOYOKE
Man I really wanted to love this, but it didn’t work out. I’m so upset – I got a thick paste, and the oils separated out. Emulsifying didn’t happen. The Vtiamix had a really hard time with the 1/4 lemon. I’m a little mystfied because I had literally finished making a beautiful, smooth, creamy batch of almond butter 15 minutes before trying this recipe. So disappointed, and not sure what I am doing wrong. I can’t really give any stars because I can’t evaluate the recipe; technical difficulties were likely on my end.
Shalva Gale -
Oh no! It makes me so sad when a recipe doesn’t turn out, especially when it uses expensive ingredients like pistachios. Our trick for thick blends is using the tamper and pushing the ingredients from the corners into the blades.
Hi! I’m dying to make this but I have the 48 oz container. How do I appropriately scale this up? Thanks! (I’m still learning my machine).
Shalva Gale -
This recipe should work in the 48oz without any scaling (minimum batch size is the same on the container we used). If you feel like your machine is struggling you can always double the recipe.
Orren Gaspard -
Y’all are awesome. I have a big container of pistachios and had just googled pistachio nut butter….had never thought of it before…then wham…..y’all post this recipe. I had pistachios and lavender on-hand because I make yalls wedding cake smoothie. Soooo good. Thank you both!!!!
Shalva Geffen -
Awesome! We’re so glad to hear you make one of our favorite smoothies and that you’re willing to give the nut butter a try! We weren’t sure if it would work out, but we like it 🙂