It is a very good idea to mix around the nuts you eat because too much of the same food can cause food intolerances. In fact, that's what inspired my latest nut spread recipes - I was overdoing the almond and brazil nut spread and tested positive to intolerances to both nuts. So meet my latest divine creation - I'm particularly excited about this one! You can buy shelled unsalted pistachio from good health food stores, some supermarkets and, in Perth, Kakulas Sisters in Fremantle.
400g pistachio kernels (unsalted)
3 teaspoons granulated stevia based natural sweetener or xylitol, or to taste
Finely grated zest of 1 orange
1/2 teaspoon ground cardamom
1/4 teaspoon rosewater, or to taste
5-6 tablespoons cold pressed macadamia oil
1 Place pistachios, sweetener, orange zest and cardamom in a food processor. Process until very finely ground.
2 Add the rose water. Add the macadamia oil a tablespoon at a time, processing until mixture forms a spreadable paste (you may not need all the oil).
Makes 530g. Keep in the fridge for up to 6 weeks.
Nutrition per 20g serving (3 teaspoons): 538kJ; 11.8g fat (1.4g sat, 7.3g monounsat); 3g protein; 2.4g carbohydrate; 0.9g sugars; 1.3g fibre