Jean Herve's pistachio butter is made using only pistachio dried by hot air and then ground by millstone at lo
w temperature, for a better preservation of its original qualities and its powerful aroma.
Pistachio butter is used diluted, favourably mixed with white almond butter.
It can be used for both savoury (incorporated into sauces) and sweet dishes (macaroons, cream, ice cream...)
Keep away from light and humidity
Recipe idea: Pesto
Grind 4 handfuls of basilica, 4 garlic gloves, a teaspoon of pistachio butter, and a good pinch of cooking salt in a mortar (ideally).
Gradually add olive oil until a half-liquid, half sticky paste. Then add salt at the end and you will get a good strong garlic mixture with the aroma of basilica, fruity olive oil and the perfume of pistachio in aftertaste.
Average nutritional analysis per 100 g
Energy value 2741 kj / 662 kcal
Fat: 57.3 g - incl. saturated fat: 7.4 g
Available carbohydrates: 9.6 g - incl. sugars 4.5 g
Fiber: 5 g
Proteins: 24.1 g
Salt: 0.03 g
Magnesium: 117 mg (31%*)
Potassium 810 mg (40%*)
* % of the daily nutrient reference values
Ingredients: Pistachio from Spain from organic farming
Shelf life : 3 years from production date
ALLERGEN INFO: The Company works with sesame, peanuts, tree nuts, milk, soybeans
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