Looking for some inventive pistachio butter uses? We’ve got you covered!
We’re big fans of pistachio butter at Ezra Cohen Montreal. Maybe it’s the creamy texture or the subtle saltiness or the versatility… or maybe it’s just the fact that you get all of that amazing pistachio flavor without having to unshell a single nut.
There’s no denying the deliciousness of pistachio nut butter, nor can you overlook the fact that it boasts a ton of good-for-you health benefits. These include:
- High nutrient content
- High protein content
- Antioxidants
- Potassium (as much as one small banana in every serving!)
- Fiber
Pistachio butter is also naturally low in cholesterol and supports both the health of your heart and your digestive system. It makes sense then that you’d want to add it into your diet however you can.
If you could use more pistachio butter in your life, try out these three innovative ways to use it, courtesy of Ezra Cohen, McGill graduate and founder of Ezra Cohen Montreal.
3 Uses:
- Pistachio Dressing
Whip up a simple pistachio dressing by combining ½ cup of high-quality extra virgin olive oil, ¼ cup of pistachio butter, and a tablespoon of honey, plus salt and pepper as needed (you can also bulk it up a bit further with a squeeze of lemon, some minced shallot, or a ½ tablespoon or red wine vinegar). Toss with fresh greens topped with chopped scallions, cherry tomatoes, and feta cheese, or drizzle onto your favorite veggies.
- Pistachio Chocolate Fudge
For an effortlessly tasty (and effortlessly easy) treat, combine 2 cups of powdered sugar with 1/3 cup cocoa powder, 1/8 teaspoon salt, 1/8 cup milk (dairy or plant-based will work), 1 tsp vanilla, and ¼ cup pistachio butter in a microwave-safe bowl. Microwave until smooth, stirring often — about 1 and a half minutes on high. Spread into an 8×8 pan, top with mini chocolate chips or shredded sweetened coconut (or both!), and chill for at least one hour.
- Pistachio Butter Granola
Take breakfast to the next level. Combine 2 cup quick-cooking oats with 2 tablespoons shelled and chopped pistachios, ¼ tablespoon cinnamon and 1/8 teaspoon salt; set aside. In a microwave-safe bowl, combine 3 tablespoon pistachio butter, 2 tablespoons of honey, and a dash of vanilla; microwave until smooth. Pour melted mixture over dry mixture and stir to combine. Spread out onto the baking sheet and bake in the oven at 325 degrees for about 15 minutes (check for doneness — if the granola is still too wet, bake it longer).
Happy eating! Check out the Ezra Cohen Montreal blog for more nut and nut butter recipes.
