k  Homemade Nut Butter  k

I don’t know if you quite understand how incredibly easy it really is to make home peanut butter (I call it nut butter because I use a variety of nuts). Quite simply…nuts, meet blender and blender work some magic!
Here’s how to make your own natural homemade peanut butter from fresh or roasted nuts. There are many reasons to do so – it’s totally about the taste with an added bonus of being a nutritional protein powerhouse. Almost all of the commercial peanut butters contain added sugar, salt, oils, and more often preservatives. This way you know what you are eating.

So your first step towards making peanut butter could be to buy 600g of monkey nuts – like I did, then spend a few hours popping pods out of the shell and stripping the kernels. But quite frankly I thought what the hell am I doing on this infinite treadmill? So an easier option is to pick up a packet of roasted, unsalted, already shelled peanuts and any other nut of your choice. You’ll also need some mild-flavoured oil – ideally peanut, sea salt (optional) and a drizzle of honey (ditto) and a decent food processor – the more powerful the better and off you go!
Once it’s been made simply spoon into a jar and store in the fridge for up to a month…

Homemade Nut Butter



300g of roasted unsalted shelled peanuts
200g of roasted unsalted almonds
1-2 tablespoons mild-flavoured oil (ideally peanut or rapeseed)
sea salt (optional)
raw honey (if you have a sweet tooth)


1. Place half the nuts in the processor and blitz them for about 20 seconds, so they break up into quite chunky crumbs (keep back about 100g or so if you prefer your peanut butter on the chunky side).
2. Continue to blitz for another 15 seconds, add ½ tablespoon of oil and let the machine run at whatever speed keeps the nut fragments moving. Given a chance, they’ll form a compact mass on the sides and base of the processor, so you’ll need to keep stopping the machine and scraping the contents back into the centre. Add another ½ tablespoon of oil after five minutes or so and keep processing, don’t give up! Then eventually – it could take 15 minutes or more – you’ll find that instead of a grainy nutty powder it will begin to churn into a moist paste. You may need to add another ½ tablespoon of oil along the way, but don’t rush it because the nuts themselves contain oil that will be released by the processing.
3. When you’re happy with the consistency, add the peanuts you set aside at the beginning and blitz just enough to break them up.
4. Add sea salt to taste (or not) and add 2-3 tablespoons of raw honey if you have a sweet tooth. Now run the machine as slowly as possible just quick enough to mix everything nicely together. There you go…very impressive home made nut butter, it will keep for well over a month in the fridge.