Homemade peanut butter

Φυστικοβούτυρο σπιτικό

Published originally on my blog on 23 January 2018

I have a confession to make. I love peanut butter and if I could eat it every day, I would.
Yes, I love the stuff, and a long time ago, I was somewhat addicted to commercial peanut butter, of the unhealthy kind. I wised up, though, and started making my own some years ago; a healthier version of it, without all the additives, preservatives, tons of salt, sugar and all the rest, questionable ingredients.

I have always been partial to cashew butter which is the best nut butter there is in my humble opinion, but there’s something about peanut butter, particularly the homemade kind, that makes it quite impossible to resist.

I love slathering it on top of my toast (oftentimes with an extra sprinkling of flaked sea salt), eating it, secretly, straight from the jar with a spoon, baking with it, of course —hint: peanut butter brownies —, adding it in my morning granola or in savory dishes like stir-fries, Asian-inspired sauces, and the list goes on and on.

It’s easy and quick to make, and all you need is a good food processor to make it happen.
So here is my version, hope you enjoy.

Homemade peanut butter

It’s best if you use raw peanuts that you’ll roast yourselves rather than already roasted peanuts, as their flavor will be more intense thus making your peanut butter more flavorful.