A simple way to add a creamy element to your table without having to use dairy – we love how just one ingredient can create such a complex and delicious spread.
- 350g pine nuts
- Toast the pine nuts in a dry frying pan over medium heat, constantly stirring until the pine nuts start to toast, about 4-5 minutes. Do not leave these unattended as they will burn easily.
- Once cooled, place pine nuts in a spice grinder or a blender and process until you have a smooth paste. You shouldn’t need to add any liquid to the mixture. Just keep on blending until you have a puree.
- If you want a smoother puree, pass the puree through a fine-mesh sieve.
- Pin nut Butter can be made a month ahead of time, store in an airtight container in the fridge, bring to room temperature to serve.