Leafy greens are not the only thing you can include in your St. Patricks Day spread. Pistachios and pumpkin seeds can add a beautiful vibrant color to any breakfast or even snack. In this recipe I combined the smooth nuttiness of pistachios and the mellow earthy flavor of pumpkin seeds with a pop of zesty orange. Add this nut and seed butter to smoothies, toast, yogurt, fruit or by the spoon.
Pistachios are one of the lowest calorie nuts, which makes them an excellent snack. These vibrant nuts also contain healthy fats and antioxidants, which help defend against heart disease. Carotenes and vitamin E are also among the spectrum of cancer fighting compounds housed within pistachios. I love to add pistachios to baked goods, cookies, yogurt and oatmeal!
Pumpkin seeds are one of the best sources of the minerals zinc and manganese. This tiny seed can also pack a powerful punch with its spectrum of vitamin E, healthy fats and antioxidants. I enjoy topping off my yogurt and morning oatmeal with these little gems.
Pistachio and Pumpkin Seed Butter
1 cup shelled raw pistachios*
1 cup shelled raw pumpkin seeds
1/2 - 1 tsp sea salt
1/2 tsp orange zest (optional)
Pre-heat the oven to 325F degrees.
For the pistachios, line a baking tray with parchment paper. Spread the pistachios out on the lined baking tray and roast them in the oven for about 5 - 10 minutes, stirring every minute or so to prevent burning.
Lower the oven to 175F degrees.
For the pumpkin seeds, line a baking sheet with parchment paper. Spread the seeds out on the prepared baking sheet and roast them in the oven for about 15 - 20 minutes.
For a quicker alternative you can also roast the seeds on the stovetop. Add the pumpkin seeds to a skillet heated over medium high heat, along with a small knob of coconut oil. Saute the seeds until they begin to pop. Quickly remove the toasted seeds from the pan and set them aside in a small bowl.
Add the roasted pistachios, toasted pumpkin seeds, salt and optional orange zest to a high speed blender or food processor. Blend on high (I used the frozen dessert setting on my Vitamix) until creamy and smooth. The mixture should start out crumbly, but then turn creamy after a few minutes. Store your nut and seed butter in an air-tight container in the refrigerator for up to 6 months. Enjoy!
*Pre-roasted and salted pistachios also work here, if you are short on time!