Pistachio Butter Board Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

October 26, 2022 • 0 comments

Here is how to make a trendy butter board with a healthier twist for fall…with pistachio butter. Butter boards are all the rage right now, but if your goal is to eat healthier, you’ll want to trade in that butter with a plant-based pistachio butter board.

I originally created this recipe that aired in my Wonderful Pistachios (client) television segment, however, this is not a sponsored post. The inspiration for this recipe stems from this Savory Vegan Wonderful Pistachio Cheese Bites.

1. First, make the Savory Pistachio Butter.

Combine pistachios, tahini, and seasonings in a blender until smooth. Pistachios are a great plant-protein choice because pistachios are naturally cholesterol-free and add fiber to your day. These no shells pistachios save you time!

Pistachios are a complete protein and are one of the highest protein snack nuts. Pistachios are a good source of protein and fiber, too. A serving of pistachios provides 6 grams of protein and 3 grams of fiber.

2. Build your butter board.

Smear the pistachio butter all over a wooden board and top with your favorite seasonal toppings in different textures and flavors, like:

• extra-virgin olive oil
• chopped pistachios
• pomegranate arils
• whole roasted garlic
• parsley leaves
• chopped chives or thinly sliced scallions
• flaked sea salt

3. Put your dippers on another board and include:

• celery sticks
• crusty whole-grain bread
• crackers
• cauliflower florets
• sliced carrots
• bell pepper planks

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Pistachio Butter Board Recipe

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• Author: Michelle Dudash, Chef and Registered Dietitian Nutritionist
• Prep Time: 15 minutes
• Soaking Time: 12 hours
• Total Time: 12 hours 15 minutes
• Yield: 16 servings 1x
• Category: Appetizers
• Cuisine: Mediterranean
• Diet: Vegan

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Description

Here is how to make a trendy butter board with a healthier twist for fall…with pistachio butter. Butter boards are all the rage right now, but if your goal is to eat healthier, you’ll want to trade in that butter with a plant-based pistachio butter board.

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Ingredients

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2 cups Wonderful Pistachios In-Shell No Salt pistachios, shelled (about 1 cup of pistachio kernels)

1/2 cup raw cashews

1 large or 2 small garlic cloves, peeled

1/2 lemon, zested

1/3 cup lemon juice

1/4 cup tahini

1/4 cup Italian parsley leaves

1/4 cup water

1 tablespoon nutritional yeast

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon onion powder

1/4 cup Wonderful Pistachios No Shells Lightly Salted, chopped, for garnish

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Instructions

1. Place the No Salt pistachios and cashews in a food-safe container and cover with cold water by 2 inches. Put the lid on the container and move it to the refrigerator to soak for a minimum of 12 hours (maximum of 36 hours). Drain nuts and discard the soaking water
2. Whir the garlic clove in the food processor until minced. Add the soaked and drained nuts, lemon zest and juice, tahini, parsley, water, nutritional yeast, olive oil, salt, and onion powder. Process until creamy and smooth, scraping down sides.
3. Sprinkle with chopped pistachios.

Pistachio butter will keep up to five days in the refrigerator.

Notes

You may also enjoy:

Homemade Pistachio Butter

Pistachio Crusted Cod

Orange and Beet Salad with Pistachios