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Lemon Lavender Pistachio Butter
6 responses to “Lemon Lavender Pistachio Butter”
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.
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).
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.
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!!!!
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 🙂
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