Spreads, Dips & Sauces Archives - Teri-Ann Carty

Homemade Mayonnaise

Teri-Ann Carty — Fri, 19 Jun 2026 08:00:31 +0000

Home » Spreads, Dips & Sauces

Homemade Mayonnaise

Created by: Teri-Ann Carty

Did you know that you can make mayo at home? This Homemade Mayonnaise is creamy, fresh, and made with simple ingredients. Once you learn how to make mayonnaise, you may never go back to store-bought. It takes minutes literally, tastes so much better, and makes the perfect base for sauces, dips, spreads, burger bowls, and sandwiches!

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Easy Homemade Mayonnaise

When I decided to put this homemade mayonnaise on the blog, it got me thinking, why, if something is so darn easy, do so many of us go for the store-bought version instead? I understand the convenience, I understand time, but what I can’t understand is the taste. Homemade is just better in every single category.

From grabbing the ingredients to spreading the mayo, everything takes about 15 minutes, and that’s with both hands tied behind your back while blindfolded! Okay, all jokes aside, this recipe doesn’t get any easier. The ingredients are basic, and all you need is either a handheld immersion blender, a food processor or a blender. I try to use the first two, as I find using blenders for anything other than smoothies a real pain in the ass.

Why Homemade Mayo?

How did this recipe come to be? Well, it started with a burger bowl (coming soon!). I didn’t have any mayo in the fridge, but I had all the ingredients to make my own. I desperately wanted a “big mac sauce” for my bowl, and the base of that is, you guessed it, MAYO. I wanted to add fries to my bowl because what is a burger without fries? Hopefully, you see the method to my madness. At any rate, that’s how it all started. I think I tried making mayo once before, but this time I was pretty serious about it and surprised at how quickly it came together.

And that is really the beauty of this homemade mayo. It is one of those simple kitchen staples that make everything else easier. Sauces, dressings, dips, bowls, sandwiches, wraps, tuna salad, egg salad, chicken salad, and once you have a jar in the fridge, you will find a hundred ways to use it.

Is Homemade Mayonnaise Healthier Than Store Bought?

In many ways, yes, healthy homemade mayonnaise can be a better option than store-bought because you control the ingredients and there are no preservatives.

Many store-bought mayos contain oils you may not love, added sugars, preservatives, stabilizers, and ingredients that are there mostly to extend shelf life. Homemade mayo is different. It is fresh, simple, and made with real ingredients you can actually name. There are 6 ingredients in this mayo; that is it. No unnecessary fillers and no mystery ingredients. Because there are no fillers or preservatives, it won’t last as long, but honestly, it will likely be all gone before it goes bad.

Homemade Mayonnaise Ingredients

Egg and oil are the most necessary components of mayo. The egg specifically is what helps create the creamy structure of this mayonnaise. When blended with oil, it emulsifies, which means it helps the oil and liquid ingredients come together into one smooth, thick sauce. Use a fresh egg, since this recipe is not cooked.
Avocado Oil is my preferred oil because it is neutral in flavour and creates a beautifully creamy texture. Please don’t use olive oil or coconut oil, just trust me.
Dijon Mustard does two important things. First, it adds flavour, a little tangy, a little sharp, a little savoury. Second, it helps with emulsification, which is what allows the mayo to come together smoothly.
White Wine Vinegar adds acidity and brightness. Mayo needs that little lift to balance the richness of the oil and egg. Without acid, it can taste flat.
Lemon Juice adds freshness and sharpness. It makes the mayo taste brighter and more alive, which is especially important when you are using it as the base for sauces or summer recipes.
Salt brings everything into balance. It enhances the flavour and keeps the mayo from tasting bland. Start with a pinch, then taste and adjust.

What Oil Makes the Best Homemade Mayonnaise?

Let’s talk about what not to use, because I want to be very loud about this point. Do not use olive oil as the base for your mayonnaise.

I tried. I really did. I thought it would be the healthier choice, but the result was absolutely trash-worthy. I hate wasting food, but let me tell you, what came out of that experiment was inedible. The problem in this case is that good olive oil has flavour. If you are buying the good stuff, it will have grassy notes, fruity notes, or even spicy notes, depending on where it is from. That is the magic of delicious olive oil. I use it in so many recipes, from baking to salad dressings, but for mayonnaise, it is not the move.

Want to make a mayo you’re going to love, and everyone is going to ask for the recipe for? Use a neutral oil; you still want to choose a good quality oil, but not one that will overpower the flavour of your mayo. I went with this avocado oil the second time around and was not at all disappointed.

How to Make Healthy Homemade Mayo

Making this mayo will take you little to no time, just gather your ingredients, pull out the immersion blender and let’s go!

Choose the Right Jar

Use a wide-mouthed glass jar that fits your immersion blender. This makes the process easy and keeps cleanup minimal. You can also make this in a food processor, but the immersion blender method is my favourite. I would avoid using a regular blender; it’s an annoying process, and again, just trust me!

Add the Base Ingredients

Add the raw egg, Dijon mustard, and lemon juice to the jar. These ingredients are the foundation of your mayo and will help everything emulsify once the oil is added. Place the immersion blender into the jar and begin blending. You want to keep the blender low in the jar at first so the egg and Dijon start to pull the oil into the mixture properly.

Slowly Add the Oil

Slowly pour in the avocado oil while blending the entire time. Do not rush this part. You are looking for the mixture to begin thickening and turning pale and creamy. As you blend, the mayo will start to double in size and thicken, and you’ll see the texture change from loose and oily to creamy and cohesive.

Season and Finish

Once the mayo has thickened, add salt to taste. Blend briefly again, then scrape the mayo into a small mason jar. This is how mayo is made at its simplest: egg, oil, acid, mustard, and a little patience!

How Long Does Homemade Mayo Last?

The lack of preservatives in this homemade mayonnaise will make its shelf life (or fridge life) shorter, but that’s okay because it’s so delicious that it’s going to disappear real quick. Store it in a clean, airtight jar in the fridge and use it within two weeks. Always use a clean spoon when scooping it out, and keep it cold. If it smells off, changes colour, separates strangely, or tastes sour in a way that does not feel right, it is time to make a new batch.

Tips for the Best Homemade Mayo

Use a neutral oil. This is the most important tip. Avocado oil creates a creamy, mild mayo, while olive oil can make it taste bitter and overpowering.
Pour the oil slowly. Emulsification happens gradually, so rushing the oil can prevent the mayo from thickening properly.
Make sure your ingredients are fresh. Since this is a raw egg recipe, freshness matters.
Taste at the end. Depending on your lemon, vinegar, mustard, and salt, you may want to adjust slightly.

Homemade Mayonnaise FAQ

Can I make homemade mayonnaise without an immersion blender? Yes. You can make it in a food processor, and some people use a blender. I prefer an immersion blender because it is fast, easy, and less annoying to clean.

Why is my homemade mayo not thickening? The oil may have been added too quickly, or the mixture may not have emulsified properly. Make sure to blend continuously and pour the oil slowly. Using an immersion blender in a narrow jar also helps.

Is homemade mayo as thick as store-bought? No, not always. This recipe is creamy and slightly looser than store-bought mayonnaise because it does not contain commercial stabilizers. That is normal.

How long does homemade mayo last? Homemade mayo lasts up to two weeks in the fridge when stored in a clean, airtight jar.

What can I use homemade mayonnaise for? Use it in sauces, dips, dressings, burger bowls, sandwiches, wraps, egg salad, tuna salad, chicken salad, or anywhere you would use regular mayo.

Did You Make This Recipe?

I would love to hear what you used it for! Leave a rating and review below, and let me know. Try these other homemade spreads next:

Cherry Jam

The Best Basil Pesto

Almond Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Homemade Mayonnaise

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Total Time 10

Servings cup

Calories 2003kcal

Author Teri-Ann Carty

Equipment

immersion blender

Ingredients

1 egg
1 cup avocado oil organic vegetable oil works too
1 tbsp dijon
1 tsp white wine vinegar
1 tbsp lemon juice
pinch salt

Instructions

Add egg, Dijon and lemon juice to a wide-mouthed glass jar.
Use an immersion blender to emulsify. *You can make it with a food processor, but I suggest avoiding the blender.
Slowly pour oil, blending the entire time.
Mayo is done once doubled in size and thickened*.
Season with salt to taste.
Scrape into a small mason jar and store in the fridge for up to 2 weeks.

Notes

Homemade mayonnaise is very different from store-bought. My recipe will never be as stiff as store-bought. It is very creamy and looser in consistency.

Nutrition

The post Homemade Mayonnaise appeared first on Teri-Ann Carty.

Homemade Peanut Butter

Teri-Ann Carty — Wed, 10 Jun 2026 08:00:39 +0000

Home » Spreads, Dips & Sauces

Homemade Peanut Butter

Created by: Teri-Ann Carty

This homemade Peanut Butter recipe is smooth, creamy, deeply roasted, and made with just two simple ingredients: peanuts and salt! Once you learn how to make peanut butter at home, you may never go back to store-bought. It is fresh, affordable, easy, and healthier than anything you'll find on the grocery store shelf.

This post may contain affiliate links

Homemade Peanut Butter

You knew this was only a matter of time!!

I’ve been thinking about making my own peanut butter for ages, and now is officially the moment. My feed is full of ice cream and no-bake snacks, and you know what pairs beautifully with every single one of those? You guessed it. Peanut butter!

If you’ve been here for a while, you probably already know that my site is full of homemade nut butters. I get the most satisfaction from making them myself. The sheer magic of watching a roasted nut turn into smooth, runny nut butter is my kinda thing. Call me crazy, but it’s fun.

And, I’m sorry, but have you seen the price of nuts and seed butters recently? I nearly fainted the last time I saw the price of almond butter; it’s borderline rude. Look, I get it, good quality nut butter matters, and when you are buying it, the thing you really need to pay attention to is the ingredient list. We are not looking for unnecessary oils, sugars, or whatever else is hiding in there, like on the back of a Kraft “peanut butter” container. I’m looking for one or two ingredients: the nut and salt.

That is all you need for a delicious peanut butter homemade spread.

My sunflower butter is the one exception where I add a little sweetener, but otherwise, all of my nut butters are simply nuts and salt. And the hill I will die on is salt. Please do not skip it. Salt makes such a huge difference in flavour, especially in something this simple.

You might notice that this recipe uses roasted peanuts, and you might wonder why I still tell you to roast them for ten minutes. Here is the trick: hot nuts break down so much faster in the food processor. That means your processing time is shorter, your peanut butter gets creamier faster, and we spend less time in the kitchen. Over the summer, that is exactly what we want.

Why You’ll Love Making Your Own Peanut Butter!

Once you actually read the back of many nut butters and realize that there is typically a bunch of added oil, it becomes easy to know why making your own is the right choice.

It’s not just about the fact that learning how to make your own peanut butter makes you feel sustainable, independent, and capable (cause those are the added benefits we don’t talk about!), it also just becomes one of those kitchen skills that feels almost too easy for how rewarding it is.

The texture is fresher, the flavour is nuttier, and you get to control exactly what goes into your jar. There are no mystery ingredients, no added oils, and no unnecessary sugar. Just peanuts and salt. Making peanut butter at home is also wonderfully versatile. You can make it ultra-smooth and runny, slightly thicker, or turn it into crunchy peanut butter by stirring in chopped peanuts at the end.

Equipment Needed To Make Homemade Peanut Butter

You pretty much just need your oven, a food processor (or blender if you like to torture yourself), a baking sheet, a spatula and a jar for storing.

Ingredients You Need to Make Homemade Peanut Butter

Roasted Skinless Peanuts are the star of this recipe, so choose good-quality peanuts if you can. I use roasted, skinless, unsalted peanuts because they have a beautiful flavour and blend easily. Even though they are already roasted, warming them in the oven for about ten minutes helps release their natural oils, which makes the blending process much faster. And if all you have are raw peanuts, you can totally use them, but you’ll want to roast them for longer, until they are golden and fragrant.
Sea Salt is essential. It enhances the natural sweetness of the peanuts and brings the whole flavour to life. Without salt, peanut butter can taste flat. With salt, it becomes rich, savoury, balanced, and completely delicious.

How to Make Peanut Butter at Home

Get ready to be amazed by how easy it is to make your own nut butter! This homemade peanut butter recipe comes together quickly and will last you weeks (if you don’t use all of it in a peanut butter cookie recipe!)

Warm the Peanuts

Preheat your oven to 350°F. Spread the roasted peanuts evenly onto a baking sheet and bake them for about ten minutes. You are not trying to deeply roast them again; you are simply warming them so their oils release more easily. You will know they are ready when they smell warm, nutty, and toasty.

Add Peanut to the Food Processor

Carefully add the hot peanuts to your food processor. They will be warm, so take your time and use caution. Hot peanuts are the secret to a faster, smoother peanut butter. Start processing the peanuts. At first, they will break down into a coarse crumble. After another minute or two, they will look sandy and dry.

It’s good to take breaks to stop the processor and scrape down the sides as needed so everything blends evenly. Continue to blend and scrape until the peanuts start to clump together into a thick paste. This is the point where people often think something has gone wrong, but trust the process. Keep blending, scraping, and blending again.

Blend Until Smooth and Runny

After about five minutes, the mixture should begin to loosen into creamy peanut butter. Keep processing until it becomes smooth, glossy, and runny. You will see the transformation happen, and it is very satisfying. Add the sea salt and process again until fully incorporated. Taste and adjust if needed. A little more salt can make a big difference, so season with your heart, but do not overdo it.

Transfer and Cool

Pour the peanut butter into a clean jar. It will still be warm, so leave the lid off until it has completely cooled. Once cool, seal the jar and store it in a dark place like your pantry.

How To Store This Peanut Butter

If you like a runnier peanut butter, store it in the pantry for up to three weeks. A cool, dark pantry is best.
If you prefer a stiffer or thicker texture, store it in the fridge. Just know that refrigeration will make the peanut butter firmer and less pourable.
Because this peanut butter has no added stabilizers, it may thicken slightly or naturally separate over time. Just give it a good stir before using.

What If I Like Crunchy Peanut Butter?

If you love crunchy peanut butter, this recipe will still work perfectly for you. Before processing all the peanuts into butter, reserve a small handful of roasted peanuts and roughly chop them until you achieve the size you’d like as your crunch. Once your peanut butter is smooth and salted, stir the chopped peanuts back in by hand. This gives you that beautiful, crunchy peanut texture while still keeping the base creamy and fresh. This is the joy of making peanut butter at home: you get to make it exactly how you like it!

Tips For The Smoothest Peanut Butter

If I can give you one tip that you absolutely should follow, it’s to use warm peanuts! Heating the peanuts before processing helps the oils release faster, which means the peanut butter becomes smoother more quickly, and you won’t overwork your food processor.
Use a strong food processor and be patient. The mixture goes through stages, and it will not look smooth right away. Crumbly, sandy, thick, clumpy, then creamy. That is the order.
Scrape down the sides often. This helps everything blend evenly and prevents dry bits from getting stuck around the edges.
Use unsalted peanuts so you can control the salt level yourself. Salted peanuts can make the final peanut butter too salty.

Recipes Using Peanut Butter

There are endless ways to use homemade peanut butter, and my goodness, have I got a lot of recipes you can enjoy! Aside from the fact that peanut butter is perfect for spreading on toast with banana and flaky salt, or swirling it into oatmeal, or let’s say blending it into smoothies, you can also drizzle it over yogurt bowls, spoon it into homemade ice cream or use it in homemade salad dressings. As for baking, the options are endless; think protein balls, granola bars, cookies, or in banana bread.

Homemade Peanut Butter FAQ

What kind of peanuts should I use? Use roasted, skinless, unsalted peanuts for the easiest and best result. They blend quickly and give you full control over the salt. If you only have raw peanuts, roast them first until golden and fragrant before processing.

How long does peanut butter last? This homemade peanut butter lasts up to three weeks in the pantry if stored in a clean jar in a cool, dark place. You can also store it in the fridge if you prefer a thicker texture.

Is it cheaper to make your own peanut butter? It can be, especially if you buy peanuts in bulk. Store-bought natural peanut butter can be expensive, and making it at home allows you to control the ingredients.

Is peanut butter healthy? Peanut butter can absolutely be part of a healthy diet. It contains plant-based protein, healthy fats, and fibre, and it is very satisfying.

Can I make peanut butter in a blender? Technically, yes, you can make any nut butter in a high-powered blender, but it’s not as efficient as a food processor. You may need to stop and scrape down the sides more often or make your nut butter in smaller batches.

Did You Make This Recipe?

If you made this homemade peanut butter recipe, I would love to hear what you think. Leave a rating and review below!

Other Nut Butters To Try Next!

If you love making nut butters at home as I do, try one of these homemade nut butters next:

Homemade Pecan Butter

Almond Butter

Sunflower Seed Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Homemade Peanut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 1761kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups unsalted roasted skinless peanuts
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread peanuts evenly onto a baking sheet.
Bake for 10 minutes.
Carefully add hot nuts to a food processor.
Process for 5 minutes, scraping down sides as needed.
Continue to process until the peanut butter is smooth and runny.
Transfer to a jar. Leave the lid off until the peanut butter has completely cooled.
Store in a dark place like your pantry.*

Video

Notes

If you prefer a thicker/stiffer peanut butter, store it in the fridge.
If you prefer a runnier peanut butter, store it in the pantry for up to 3 weeks.

Nutrition

The post Homemade Peanut Butter appeared first on Teri-Ann Carty.

Cherry Jam

Teri-Ann Carty — Tue, 05 May 2026 08:00:32 +0000

Home » Spreads, Dips & Sauces

Cherry Jam

Created by: Teri-Ann Carty

This easy Cherry Jam is bright, naturally sweet, and made without pectin thanks to chia seeds! With just 5 ingredients, this cherry chia jam comes together in no time! I'm talking frozen cherries, chia seeds, lemon, maple syrup, and vanilla, that's it! It’s a simple, small batch cherry jam that comes together quickly on the stovetop and tastes beautiful spooned over yogurt, oatmeal, toast, ice cream, or anything that needs a little sweet cherry magic.

This post may contain affiliate links

Easy Sweet Cherry Jam!

Who still buys jams at the store? Now, if you said yes in your head, my real question is WHY?! This Cherry Jam is about to change everything you thought you knew, but before we get there, you need to know how this jam came about… According to the powers that be, in order to be seen on Google, I have to create content that is unique, relatable, honest, beautiful, delicious, and easy to make. It got me thinking, and so here we are, starting with unique.

Cherry jam is unique in flavour, delicious, and relatable because who doesn’t love jam? I wanted to make something that felt and tasted different from all the other bazillion chia jam recipes on the internet. A lot of them are lovely, but they tend to follow the same formula. Fruit, chia seeds, sweetener, done. This little jar has a few extra touches that make it feel special, which I will get to in a minute.

Making Your Own Jam

If you’ve never made chia jam, you’re missing out on a really quick and easy opportunity to reduce the amount of preservatives you have in something that is really supposed to be simple. Not only is it easy, but it also gives you full range to control the outcome of your jam, make this a tart cherry jam, make it a sour cherry jam or make it a sweet cherry jam – you have all the control. Isn’t that lovely? Think that chia jam is time consuming? Think again, it comes together in nearly no time at all, and it lasts longer than you think. Honestly, have I ever steered you wrong yet? I didn’t think so..moving on.

Why Chia Seeds?

Chia seeds are the magic ingredient that turns cooked fruit into a thick, spoonable chia seed jam without needing pectin or loads of sugar. Aka, it’s the healthy way to do things. Traditional jam recipes often rely on pectin and a higher amount of sugar to help the fruit set. This cherry jam recipe without pectin uses chia seeds instead, and let me tell you, the outcome is positive. When chia seeds absorb liquid, they swell and create a gel-like texture, which naturally thickens the jam as it cools. This makes making jam at home feel much more approachable. You do not need special equipment, a candy thermometer, or a full afternoon of preserving. All you need is a small saucepan, a spatula, a jar, and a few simple ingredients.

Not to mention, chia seeds are the bomb. They are PACKED with fibre and healthy fats, making this jam even more nourishing than anything you’d pick up at the store. Chia seeds also don’t have much flavour, so you don’t need to worry about them overpowering the flavour of the other ingredients.

Is Chia Jam Healthy?

You betcha friends! Chia jam can be a beautiful, healthy alternative to traditional jam, especially when it is made with real fruit and minimal added sweetener. For example, this easy cherry jam recipe is made with cherries, lemon juice, a small amount of maple syrup, vanilla, and chia seeds. It’s all of five ingredients which you already know and trust, and if you trust yourself to use maple syrup responsibly, you’re also looking at a refined sugar free jam which is almost unheard of!

Cherries bring natural sweetness and a deep ruby colour, while chia seeds add fibre and help create that thick jam texture. The lemon juice keeps the flavour bright, and the vanilla makes the whole thing feel a little luxurious. Of course, “healthy” always depends on the full picture of what you are eating and what works for your body, but this is the kind of recipe that feels nourishing, simple, and satisfying. It is made with ingredients you can recognize, and it is an easy way to add fruit to your breakfast, snacks, or desserts.

Ingredients for Cherry Jam

There are only five ingredients in this chia jam recipe. Each one plays a pivotal role in creating a jam that is spread worthy, delicious and just sweet enough! Here is what you’ll need:

Frozen Cherries: For obvious reasons, cherries are at the top of this list! Using frozen cherries ensures you can make this recipe any time of the year! Cherry season is short, and if you don’t have a cherry pitter, this simple cherry jam could easily become anything but simple. Frozen pitted cherries break down beautifully as they simmer, creating a rich, glossy base for this cherry jam. You can use dark sweet cherries, sweet cherries, or even sour cherries if you prefer a more tart cherry flavour.
Lemon Juice: Lemon juice brings brightness and balance to the cherries, especially if you are using sweet cherries. It wakes everything up and gives the jam that fresh, almost tart edge that makes you want another spoonful. If you’re making a tart cherry jam, the lemon will enhance that tangy flavour even more.
Maple Syrup: There is only one tablespoon in this entire small batch recipe! I will forever be shouting from the rooftops that we do not always need a ton of sweetener to make something taste incredible. The fact that you can make jam without white sugar is a blessing in itself! Bask in the glory of maple syrup, LIQUID GOLD!!
Vanilla: What you might not know is that a dash of vanilla will soften the tartness from the lemon and make the jam taste almost like the filling of a cherry pie; yes please! This small addition is what makes the recipe feel unique and just a little bit special.
Chia Seeds: The arch nemesis of pectin!! Chia seeds thicken the jam naturally as they absorb the cherry juices. They are essential for this chia seed jam and make the process simple, quick, and beginner-friendly. Never underestimate what a chia seed can do; those little mighty seeds will make you a cherry jam to write home about!

How to Make Cherry Jam without Pectin

Making a pectin free jam is easier than you think. Grab your ingredients, get yourself a small saucepan and let’s get bubbling!

Warm the Cherries

Place your small saucepan over medium heat and add the frozen cherries, lemon juice, and maple syrup. As the cherries warm, you’ll notice them start to release their juices and soften in the pan. Let everything come to a gentle bubble or a soft rolling boil.

Simmer Until Juicy

Allow the cherries to cook for 5 to 10 minutes, stirring occasionally. You are looking for the cherries to become glossy, soft, and syrupy. The mixture should smell bright, sweet, and slightly tart from the lemon.

Break Down the Fruit

Use your spatula to gently press the cherries into smaller pieces. You do not need to completely purée them. A little texture is beautiful here and gives the jam that homemade feel. However, if you prefer a smoother jam, get your immersion blender out and give it a few blitzes or use a masher to break the cherries down more thoroughly.

Add Vanilla and Chia Seeds

Reduce the heat to low, then stir in the vanilla and chia seeds. Keep stirring for 2 to 3 minutes so the chia seeds are evenly distributed. The jam will still look a little loose at this stage, but do not panic. Chia seeds continue to thicken as the mixture cools. Don’t boil it down to make it thick, trust the process!

Cool and Transfer

Remove the saucepan from the heat and let the jam cool, stirring often. As it sits, you’ll notice it becoming thicker and more spoonable. Once cooled, transfer it to a small mason jar and store it in the fridge.

How to Check if Cherry Jam is Done

Because this is a cherry jam recipe without pectin, you are not looking for the same firm set as a traditional jam. Instead, you want a soft, spoonable consistency that’s not too thick. It will thicken as it cools. The jam is ready to come off the heat once the cherries have broken down, the juices look slightly syrupy, and the chia seeds have been stirred in evenly (no clumps or dry spots). It may still look a little thinner than expected when it is hot, but chia seeds need time to absorb the liquid. A good way to check is to run your spatula through the mixture. If it leaves a brief trail in the pan before the jam settles back together, you are in a good place. Once completely cooled, the jam should be thick enough to spoon over yogurt or spread onto toast without immediately running everywhere.

What Are Some Good Uses for Cherry Jam?

Ummm, does eating it out of the jar with a spoon for pure joy count? Okay, in all honesty, I have a recipe coming up that uses this cherry jam, and you might just fall in love with it, so you’ll have to hold on tight for that! In the meantime, there are so many ways to use this delicious homemade jam. It’s delicious on toast, plopped on a yogurt bowl with your favourite clumpy cherry granola, or on pancakes and waffles! You could also go chia crazy and add it to chia pudding, put some on top of a bowl of ice cream, or even layered into desserts. The options are endless, because it would also be amaaaazing in thumbprint cookies!! This is me telling you, go crazy!

How to Store Cherry Jam

Transfer your cooled jam into a clean mason jar or airtight container and store it in the fridge. The next question I typically get is “How long does chia jam last in the fridge?” The jam will keep well for up to one month when stored properly in a sealed jar, and because it’s not traditionally canned jam, it should be stored in the refrigerator rather than the pantry.

Cherry Chia Jam Tips

Use frozen cherries for ease and consistency. They are already pitted, easy to keep on hand, and break down beautifully as they cook.
Do not skip the lemon juice. It really helps balance the sweetness and adds a particular tartness that makes this jam so delicious and unique.
Let the chia seeds do their job! The jam will thicken more as it cools, so resist the urge to add extra chia seeds or over-boil. If it still feels too thin after cooling, you can stir in a small amount more and let it sit again.
If you prefer a smoother jam, mash the cherries well or use an immersion blender before adding the chia seeds. If you like texture, leave some cherry pieces whole.
Taste before cooling. If your cherries are very tart, you can add a little extra maple syrup. If they are very sweet, you may want an extra squeeze of lemon.

Why You’ll Love this Recipe

There are so many reasons to love this cherry jam recipe. It is a small batch jam recipe that’s quick, easy and really approachable. You don’t need pounds of fruit, a fancy canning situation, and you definitely don’t need cups of white sugar. It comes together in one saucepan and makes just enough to keep in the fridge for everyday use. It is also incredibly versatile. Spoon it over thick yogurt, swirl it into oatmeal, spread it on toast, layer it into desserts, or serve it with ice cream. It has that rich cherry flavour that feels nostalgic, but the lemon and vanilla make it feel fresh and elevated! Side note, it would be a beautiful gift for any jam (or cheese) lover!!

Cherry Chia Jam FAQ

Can you freeze cherry jam? Yes, you can freeze cherry jam. Let it cool completely, then transfer it to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to three months. Thaw it in the fridge overnight and stir before serving.

Can you adjust the sugar content for cherry jam? This recipe only uses one tablespoon of maple syrup, but of course, you can add more or less depending on your own personal preference.

Can I use fresh cherries? Absolutely, but keep in mind it will be a lot messier!! Make sure you pit your cherries before cooking them down. Fresh cherries will taste delicious!

Can I use sour cherries? Of course, sour cherries make a gorgeous tart cherry jam recipe. You may want to add a little extra maple syrup, depending on how tart they are.

Do I need pectin? Definitely not! Chia seeds are doing all the heavy lifting in this jam recipe.

Did you make this recipe?

If you try this cherry jam, I would love to know how you used it! Leave a comment and a rating below and share the details!

Other Homemade Chia Jam Recipes

Once you start making chia jam, it becomes an obsession, here are some others to try next:

Strawberry Raspberry Chia Jam

Raspberry Chia Jam

Vegan Rhubarb Scones with Rhubarb Strawberry Chia Jam

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

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Cherry Chia Jam

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cool Time 10

Total Time 25

Servings cup

Calories 374kcal

Author Teri-Ann Carty

Equipment

small saucepan
spatula, small mason jar, stovetop

Ingredients

300 grams frozen cherries
½ lemon juiced
1 tbsp maple syrup
1 tsp vanilla
2 tbsp chia seeds

Instructions

Place the pan on medium heat.
Add cherries, lemon juice and maple syrup. Bring cherries to a bubble, and cook for 5-10 minutes.
Use the spatula to break down cherries into smaller pieces.
Reduce heat to low and add vanilla and chia seeds. Continue to cook, stirring well for 2-3 more minutes.
Remove from the heat to cool, stirring often.
Transfer to a small mason jar.
Keep in the fridge for up to 1 month.

Notes

Any frozen fruit will work, but the cherries are SO GOOD!

Nutrition

The post Cherry Jam appeared first on Teri-Ann Carty.

Homemade Pecan Butter

Teri-Ann Carty — Mon, 06 Apr 2026 08:00:36 +0000

Home » Spreads, Dips & Sauces

Homemade Pecan Butter

Created by: Teri-Ann Carty

If you've been wondering how to make pecan butter, you're in the right place! This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

The Best Nut Butter

All you need is a food processor and one ingredient (two if you count salt!) to make this absolutely epically delicious homemade Pecan Nut Butter!

I’ve been on a mission over the last few years to make all my nut butters from home (peanut butter, I’m coming for you next), and Pecan is in the processor today. I’m not sure if you noticed, but nut butters have gotten ridiculously expensive, and I just cannot justify spending $18 on an itty bitty jar anymore. The more exclusive the nut, the higher the price. You’d be totally correct if you’re thinking, “but Teri, nuts are insanely expensive too!!” and to that I would say, you’re totally right. HOWEVER, you can buy nuts in bulk, which is something I’ve been doing for a while now, and it seriously makes a difference.

Here is some food for thought.

The nut butters you see in the grocery stores have likely been on the shelf for a minute. Oftentimes, if I buy a store-bought butter, I get it home, and it’s stiff and hard. It’s a hot mess to mix and usually makes me pretty irritated before I even get to enjoy it. If you know what I’m talking about, you need to click here and try this hack from my stepdad; he’s smart.

When you make homemade pecan butter, you control everything: the freshness, the texture, and the flavour. And nothing, truly nothing, compares to warm, freshly blended nut butter straight from the food processor. It’s silky, aromatic, and naturally rich in a way that store-bought versions simply cannot replicate.

Are Nut Butters Important in a Balanced Diet?

Nut butters are more than just a delicious spread; they’re a meaningful addition to a balanced diet. Pecans, in particular, are rich in healthy fats, which support sustained energy and help keep you feeling satisfied. They also contain important vitamins, minerals, and antioxidants, making them a nourishing addition to almost anything. From spreading it on toast to adding it to smoothies or drizzling it over oatmeal, there are endless pecan butter uses.

Ingredients for This Easy Homemade Pecan Butter Recipe

Raw Pecans: The foundation of this recipe is simple: raw pecan halves. When roasted, they release their natural oils and deepen in flavour, creating that rich, slightly sweet taste that defines toasted pecan butter. Using high-quality pecans makes a noticeable difference in both flavour and texture.
Sea Salt: Salt may seem like a small addition, but it plays a critical role. It enhances the natural sweetness of the pecans and balances the richness of the butter, elevating this into a truly irresistible pecan spread. Do not skip the salt!

How to Make Homemade Pecan Butter

Making this nut butter, like my others, is easy but requires a little patience and a good food processor. Many of you have asked if you can use a blender, and some of you have even tried it! I still suggest a food processor, but the challenge is all yours! This is the food processor that I always rely on.

Here is what you’ll want to do to create this wonderful nut butter, along with a few helpful tips:

Roast the Pecans Until Fragrant

Preheat your oven to 350°F and spread the pecans evenly on a baking sheet. Place them in the oven and roast for about 15 minutes. You’ll know they’re ready when your kitchen fills with a warm, nutty aroma and the edges begin to deepen slightly in colour.

Blend While Warm

Carefully transfer the hot pecans into your food processor. Don’t wait for them to cool; working with warm nuts helps release the oils more quickly, resulting in a smoother butter and easier processing experience. Begin blending. At first, the pecans will break down into a coarse crumble. After a minute or two, you’ll notice the mixture starting to clump together.

Scrape and Continue Blending

Pause the processor and scrape down the sides. Continue blending, and repeat this process as many times as necessary to reach the consistency you’re happy with. Gradually, you’ll see the mixture transform from crumbly to thick, and finally into a smooth, glossy butter.

Add Salt and Finish

Once the butter is silky and flowing, add the sea salt and blend one final time. I implore you to do a little taste test before and after, so you can see the difference in flavour.

Transfer and Cool

Pour the homemade pecan butter into a mason jar. It will still be quite hot, so leave the lid off until it cools completely. As it cools, it will thicken slightly while remaining smooth and spreadable.

How to Store Pecan Butter

Once cooled, store your pecan butter spread in a sealed jar at room temperature for up to three weeks. Because it contains no added preservatives, keeping it in a cool, dry place helps maintain its freshness. If your kitchen is warm, you can also store it in the fridge. Just allow it to come to room temperature before using so it softens back into a smooth, spreadable consistency!

Homemade Nut Butter Tips

Making your own pecan nut butter is simple, but a few small details can make a big difference.

Always blend the pecans while they are still warm. This is the most important tip for achieving a smooth texture quickly, as the natural oils release more easily when heated.
Be patient with your food processor. It’s working hard and blending nuts from solid form to butter takes a little patience; it goes through a transformative process, try and enjoy it!
If your butter feels too thick, continue blending rather than adding oil. Pecans naturally contain enough fat to create a creamy consistency on their own.
For a deeper flavour, you can roast the pecans slightly longer, but keep a close eye on them. You’re looking for fragrant and lightly golden, not burnt.
Experiment and try something new. Consider jazzing up your nut butter by adding cinnamon, maple syrup, or even vanilla to create variations on this classic pecan butter recipe.

Is Homemade Pecan Butter Healthy?

Yes, homemade pecan butter is healthy, and in fact, it’s healthier than what you’d find in the stores. Pecans are rich in healthy fats, which support heart health and sustained energy, and contain nutrients that contribute to overall wellness. When you make it yourself, you avoid added oils, sugars, and preservatives often found in store-bought versions.

Homemade Nut Butter FAQ

How long does it take to make pecan butter? From start to finish, about 30 minutes, including roasting and blending.

Do I need to add oil? No. Pecans naturally contain enough oils to create a smooth butter when blended properly.

Can I use pre-roasted pecans? Yes, but warming them slightly before blending will still help achieve the best texture.

What can I use pecan butter for? There are many pecan butter uses, including spreading on toast, adding to smoothies, drizzling over oatmeal, or using it in baking.

Did You Make This Recipe?

Don’t forget to leave a rating and review to share your experience! If this is your first nut butter, I highly suggest giving one of these a try next:

Homemade Nutella

Macadamia Nut Butter

Almond Butter

Pecan Almond Cashew Butter

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

This post may contain affiliate links

Pecan Butter

This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 90kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups raw pecans
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pecans onto a baking sheet.
Bake pecans for 15 minutes or until they start to smell toasty.
Carefully add hot nuts to the processor*. Blend for 1-2 minutes. Scrape down sides and blend again.
Continue to scrape down and blend until the nuts turn a smooth consistency. Add salt and blend one more time
Pour butter into a mason jar. The butter will still be hot, so keep the lid off until the nut butter cools.
Store in the pantry for up to 3 weeks.

Notes

Hot nuts are my best tip for a fast and smooth nut butter. The oils in the nuts break down much faster when the nuts are hot!

Nutrition

The post Homemade Pecan Butter appeared first on Teri-Ann Carty.

Almond Butter

Teri-Ann Carty — Fri, 14 Nov 2025 09:00:20 +0000

Home » Spreads, Dips & Sauces

Almond Butter

Created by: Teri-Ann Carty

There’s something so grounding about making your own homemade Almond Butter; all it takes is a little patience! Roasted almonds, a touch of salt, and a strong food processor. This easy almond butter recipe creates a smooth, creamy spread that’s perfect for toast, oatmeal, baking, or spoonfuls straight from the jar. Once you make it yourself, you’ll never go back to store-bought.

This post may contain affiliate links

Almond Butter Recipe (Homemade, Smooth, and Delicious)

This easy 1-ingredient nut butter (2 if you count the salt) is so delicious, you will wonder why you’ve been wasting your hard-earned money on store-bought this entire time. I hate to say it, but store-bought has nothing on this smooth, runny almond butter. Ever bring a store-bought one home, and it’s super hard to mix? Oil at the top and stiff, dry almond butter on the bottom? Yeah, me too, and I can guarantee you that this is not that!

I have been making my own nut and seed butters for a while now. When I started, I realized how much tastier and cost-effective it is. I love buying my nuts and seeds in bulk so I get way more bang for my buck. Food costs are at an all-time high, and when I look at the cost of certain products, I just can’t do it. Bonus points because making your own makes you feel like a champ!

The best tip I have for nut and seed butter is to process the nuts while they are still hot. The oils will break down quicker than a cold nut. Trust me on this, and just be careful when you are handling the baking tray. If you don’t believe that you can make your own nut butter, go to my Instagram and watch the reel to see how it literally pours out of the food processor. No oil, just nuts and salt.

What Is Almond Butter?

At its core, almond butter is simply roasted almonds blended into a smooth, creamy paste. Packed with protein and healthy fats, almond butter is a great option for smoothies, toast, making your own granola bars and more. It is truly a kitchen staple and actually healthier than peanut butter. Unlike store-bought almond butter, homemade versions don’t rely on added oils or preservatives. You control everything, from the roast level of your nuts to the texture and salt balance.

Ingredients to Make The Best Homemade Almond Butter

This simple almond butter recipe requires just two ingredients, but each plays an essential role in achieving the best flavour and texture.

Raw almonds: Start with whole, unsalted almonds. When roasted, they release their natural oils, allowing you to make creamy almond butter without adding anything else. Raw almonds also give you control over the depth of toasty flavour.
Salt: A small amount of sea salt goes a long way and enhances the almond’s natural sweetness and rounds out the flavour beautifully. It’s optional, you’d be surprised at the difference it makes.

How to Make Homemade Almond Butter

Learning how to make almond butter at home is simple, and you’ll be questioning why you haven’t been doing it all along!

Roast the Almonds

Preheat your oven to 350°F (175°C). Spread the almonds evenly on a baking sheet and roast for 15–20 minutes, stirring halfway through. You’ll know they’re ready when they turn golden and release a warm, nutty aroma. Roasting helps draw out the oils that make the butter silky smooth.

Process the Almonds

Carefully transfer the warm almonds to your food processor. Start by blending, and let the machine work its magic. At first, the almonds will crumble, then clump, and eventually start to release their natural oils.

Keep Blending

This stage requires a little patience. The transformation happens in stages: from meal to paste, then to smooth, pourable almond nut butter. Stop to scrape down the sides occasionally, and continue blending for 7–10 minutes until it becomes creamy and glossy.

Add Salt

Once the texture is silky and smooth, add the salt and process for another 30 seconds. Taste and adjust as needed.

Store and Enjoy

Transfer your homemade almond butter to a clean mason jar. Store it in your pantry for up to one month; if it lasts that long!

How to Enjoy Almond Butter

Once you have a jar of homemade almond butter, the possibilities are endless. Spread it over sourdough toast and top with sliced bananas or fresh berries, or stir it into oatmeal and yogurt for a creamy, protein-rich boost. It also works beautifully as a base for recipes with almond butter, like smoothies, energy bites, or cookies, and adds an indulgent, nutty touch when drizzled over banana bread or pancakes. For something extra special, whisk it with a bit of maple syrup and warm water to create a quick vegan caramel sauce.

Tips to Make Homemade Almond Butter

Making almond butter from scratch is simple, but a few small adjustments can make all the difference:

Be patient: Almonds take time to release their oils. Keep the processor running and trust the process!
Use warm almonds: Processing warm nuts (out of the oven) helps release oils faster and creates a smoother texture.
Avoid over-roasting: Deeply roasted almonds can taste bitter. Watch closely toward the end.
Choose a strong food processor: A high-powered machine ensures your creamy almond butter turns out smooth and glossy. This is mine, I’m obsessed!!
Don’t skip the salt: Even a small pinch enhances the natural sweetness and flavour.
Try variations: Add cinnamon, vanilla, or a drizzle of maple syrup for a hint of warmth and sweetness.

Why You’ll Love This Recipe

You’re going to love this homemade almond butter recipe for so many reasons! Hello, no more store-bought almond butter with a bunch of ingredients you don’t need! Making your own nut butter is rewarding, easy and honestly more healthy. Knowing what goes into your food is half the battle of eating better. All you need is two ingredients (or one if you’re skipping the salt, which I don’t recommend!) and a little bit of time… oh and a strong food processor. Homemade almond butter has a freshness that’s impossible to replicate. It’s smooth, rich, and full of roasted almond flavour. Once you make it, you’ll never look at store-bought almond butter the same way again.

Almond Butter FAQ

Is almond butter healthy? Yes! Almond butter is rich in protein, fibre, vitamin E, and healthy fats that support heart health and energy.

Do I need oil to make almond butter? No, roasting the almonds helps release their natural oils, giving you a perfectly creamy result.

Can I use raw almonds instead of roasted? You can, but the flavour will be milder, and the butter won’t be quite as smooth. Roasting enhances the texture and brings out the almond’s natural sweetness.

How do I fix almond butter that’s too thick? If it feels dry, keep blending! Warm almonds and extra time usually solve the problem. You can also add a small drizzle of warm water or neutral oil if needed.

Can I make flavoured almond butter? Absolutely. Try adding cinnamon, cocoa powder, vanilla extract, or maple syrup for a naturally sweet twist.

Did you make this recipe?

If you made this homemade almond butter, I’d love to know how you’re using it! Leave a rating and review below, and then try these other recipes:

Brown Butter Pecan Granola

18 Healthy Granola Recipes

Buckwheat Breakfast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Almond Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings cups

Calories 1159kcal

Author Teri-Ann Carty

Equipment

food processor
oven, rubber spatula

Ingredients

3½ cups raw almonds
½ tsp salt

US Customary - Metric

Instructions

Preheat oven to 350d.
Spread almonds onto a baking sheet.
Bake almonds for 15-20 minutes until they start to brown and become fragrant.
Carefully add nuts to a food processor.
Turn on the processor and blend for 2-3 minutes. Scrape down the sides and then continue blending. This process should take 7-10 minutes, depending on the strength of your food processor.
Add salt and process until the nut butter is very smooth and creamy.
Transfer to a mason jar. Keep in the pantry for up to 1 month.

Video

Notes

Adding salt isn't mandatory, but it makes this nut butter next-level delicious. Please add the salt.

Nutrition

The post Almond Butter appeared first on Teri-Ann Carty.

Sunflower Seed Butter

Teri-Ann Carty — Wed, 03 Sep 2025 08:00:45 +0000

Home » Spreads, Dips & Sauces

Sunflower Seed Butter

Created by: Teri-Ann Carty

This homemade Sunflower Seed Butter is creamy, toasty, and just the right amount of sweet. It’s allergy-friendly, simple to make, and totally customizable. Whether you’re spreading it on toast or adding it to your baking, this is one pantry staple you’ll want to keep on hand.

This post may contain affiliate links

Sunflower Seed Butter Recipe

Have you ever wanted to make your very own creamy sunflower seed butter? This recipe is perfect for all those school safe snacks and can be swapped in for peanut butter & jelly sandwiches too! Buying nut free butters can be rather costly, BUT sunflower seeds are relatively inexpensive, so making this seed butter is a bit of a no brainer! This nut butter is a dream in my brand new Sunbutter Granola Bars! You and your kiddos are going to be hooked on them!

I’ve made this recipe over a dozen times, trying to perfect it, so please see the notes section of this recipe for what NOT to do. I make the mistakes so you don’t have to. A lot of you are going to ask me if you can make this seed butter in a blender, and the answer is, it depends. If you have a powerful blender, you could. My issue with using a blender is getting the nut or seed butter out of it. I love my food processor as it’s powerful enough to get the long jobs done.

Sunflower Seed Butter Ingredients

To make your own sunflower butter at home, you only need a handful of ingredients:

Yupik raw sunflower seeds: The base of the recipe! I used Yupik raw sunflower seeds, which toast beautifully and bring a mild, nutty flavour. Roasting them yourself ensures maximum freshness and flavour.
Coconut or brown sugar: Adds a little sweetness to balance out the earthy taste of the seeds. Brown sugar brings a subtle caramel note, while coconut sugar keeps it refined sugar-free. You could totally skip the sugar if you want to keep this butter really simple.
Salt: Just a pinch enhances all the other flavours.
Olive oil: Helps smooth out the texture and bring everything together. You can also use sunflower oil for a more neutral flavour.

How to Make Sunflower Seed Butter

Roast the Sunflower Seeds

Roasting your sunflower seeds is non-negotiable; it’s what brings out that deep, nutty flavour and gives the seeds the right texture to blend smoothly. Preheat your oven to 350°F and scatter the seeds evenly across a baking tray. Let them roast for about 15 minutes, keeping a close eye near the end so they don’t burn. Once they’re golden and smell toasty, transfer them directly to your food processor while still warm. This step makes a big difference in how easily they break down.

Blend to Butter

Here’s where the magic happens. Add those warm, roasted seeds to your food processor and blend for about 5 minutes. At first, the mixture will look like coarse sand; this is totally normal. Scrape down the sides, and keep going. Be patient, it can take 10 to 12 minutes to reach a smooth, creamy consistency. Once things are looking sticky and glossy, add your salt and sugar, then blend again.

With the machine running, slowly drizzle in your olive oil until you hit that dreamy, spreadable texture. You might need a bit more or less depending on your seeds and your machine, so go by feel. IF you are going to attempt this in a blender, I would suggest batching the seeds.

Taste, Adjust, Store

Once your butter is looking glossy and creamy, give it a taste. Maybe it needs a pinch more salt or a little extra sweetness. When it’s just right, scrape the butter into a clean mason jar. Let it cool fully before sealing it up. Store it in your pantry and enjoy within two weeks (if it lasts that long!).

Ways to Use Sunflower Seed Butter

Once you have a jar of freshly made sunflower seed butter, the ways to enjoy it are truly endless. I love spreading it on a thick slice of sourdough toast with banana and a sprinkle of cinnamon; it’s a simple but wildly satisfying breakfast or snack. It also stirs beautifully into warm oatmeal or overnight oats, adding richness and a subtle nuttiness that pairs well with fruit and spices. For smoothies, it brings a velvety texture and a boost of healthy fats and protein. My favourite way to enjoy this seed butter? In my brand new recipe, Sunbutter Granola Bars! It seriously is a game changer and binds this seed bar recipe like a dream. I mean, feel free to dip sliced apples, celery sticks or whatever else you have on hand into it!

Storing Homemade Sunflower Butter

Homemade sunflower butter will keep for up to two weeks in a sealed mason jar at room temperature. If your kitchen runs warm or humid, store it in the fridge to extend shelf life. Just give it a good stir if it starts to separate. For best flavour and texture, use within 14 days.

Benefits of Making Your Own Seed Butter

Making your own sunflower seed butter isn’t just fun—it’s also incredibly rewarding:

Allergy-friendly: A great option for nut-free homes or schools
Budget-conscious: More affordable than store-bought versions
Customizable: Adjust the sweetness, salt, or texture to your liking
Freshness guaranteed: No preservatives or weird additives

Why You’ll Love This Sunflower Butter Recipe

This recipe is simple, forgiving, and incredibly versatile. Whether you’re looking to reduce nut intake, support a plant-based lifestyle, or just try something new, this creamy sunflower seed spread is a must-try. It’s smooth, rich, slightly sweet, and perfect for both sweet and savoury dishes.

FAQs About Sunflower Seed Butter

What is sunflower seed butter? It’s a creamy spread made from roasted sunflower seeds, similar to peanut or almond butter.

Is sunflower seed butter gluten-free? Yes! It’s naturally gluten-free and a great option for those with food sensitivities.

Can I use a different oil? Yes, you can use sunflower oil, avocado oil, or even coconut oil, depending on your taste preferences.

Why isn’t my butter getting smooth? Be patient! Keep blending and scraping down the sides. Warm seeds and a strong food processor are key.

Did You Make This Recipe?

Let me know how it turned out! I love seeing your creations. Don’t forget to rate and review the recipe below.

Other Nut and Seed Butter Recipes to Try Next

If you loved this, here are a few more recipes you might enjoy:

Cookie Butter

Macadamia Nut Butter

Pecan Almond Cashew Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Sunflower Seed Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Author Teri-Ann Carty

Equipment

oven
baking sheet
food processor
rubber spatula, mason jar

Ingredients

3 cups Yupik raw sunflower seeds
¼ cup coconut or brown sugar*
½ tsp salt
2-4 tbsp olive oil*

Instructions

Preheat oven to 350 degrees.
Spread seeds evenly onto a baking tray.
Bake for 15 minutes being careful not to burn the seeds.
While hot, carefully transfer the seeds into the bowl of a food processor.
Turn the machine on and let in run for about 5 minutes.
At this time the seeds will look quite powdery, resembling course sand.
Scrape down the sides and keep going.
Add in salt and sugar and keep processing.
With the machine running add 1 tbsp of oil. Once the oil is completely incorporated, remove lid and scrape down the sides. For my sunbutter I ended up adding 4 tbsp of olive oil until I reached a runny-ish consistency.
Taste your seed butter and add a pinch more salt if desired.
Scrape into a mason jar.
Keep in your pantry for up to 2 weeks.

Notes

*Depending on how dry your sunflower seeds are, you may not need the whole 4 tbsp of oil.

*Don't use maple syrup or honey as your sweetener. I tried that during the developing process, and it was a hot mess, and I had to start over.

It takes time to make, so don't give up on it! Mine took approximately 10-12 minutes to make.

The post Sunflower Seed Butter appeared first on Teri-Ann Carty.

Macadamia Nut Butter

Teri-Ann Carty — Wed, 09 Jul 2025 08:00:15 +0000

Home » Spreads, Dips & Sauces

Macadamia Nut Butter

Created by: Teri-Ann Carty

This 2-ingredient Homemade Macadamia Nut Butter recipe is silky smooth, naturally sweet, and full of rich macadamia flavour. Learn how to make your own nut butter with nothing but a baking tray and a food processor. Great for toast, granola, smoothies, and more!

This post may contain affiliate links

Homemade Macadamia Nut Butter Recipe

What if I told you that you never have to buy nut butter again? I know that sounds like a wild concept, but it’s actually possible. You might be surprised to know that making your own nut butter at home is so much better and easier than grabbing store bought. All you need is a good food processor and some bulk nuts! I find store bought nut butters so annoying, as I am always fighting with the oil that usually rises to the top and never truly blends in with all the good stuff at the bottom of the jar. It’s a mess half the time, and I’m not here for it anymore. I am on a mission to make all my nut and seed butters from scratch, and this macadamia nut butter is an absolute DREAM. These creamy nuts take no time to process, and the result is a velvety smooth texture you’re gonna want to put on everything. Including my strawberry shortcake granola!

If you’ve never tried making your own macadamia nut butter, you are in for a treat. This recipe is incredibly simple, unbelievably creamy, and made with just two ingredients. Whether you’re spreading it on toast, swirling it into oatmeal, or eating it straight from the jar (no shame), this macadamia butter is the ultimate kitchen staple for food lovers!

Is Macadamia Nut Butter Healthy?

Yes—macadamia nut butter is not only delicious, it’s also loaded with nutritional benefits. Macadamias are rich in monounsaturated fats, which support heart health and help keep you feeling full. They also contain antioxidants, fibre, and essential minerals like manganese and magnesium. Unlike many store-bought nut butters, this simple macadamia nut butter recipe contains no added oils, sugars, or preservatives.

Homemade Macadamia Nut Butter Ingredients

Raw macadamia nuts: Rich, buttery, and naturally oily, they blend into a creamy butter with no need for extra oil. You could stick with this as your only ingredient for this butter, and it would be pure bliss.
Sea salt: Optional, but adds a beautiful depth and enhances the nutty flavour.

How to Make Macadamia Nut Butter

Make this nut butter in a few simple steps!

Roast the nuts

Preheat your oven to 350°F. Spread raw macadamia nuts in a single layer on a baking sheet. Roast for 15 minutes until lightly golden and fragrant.

Blend while hot

Transfer the warm nuts to a food processor. Process on high, scraping down the sides as needed, until smooth and creamy. This can take anywhere from 2 to 5 minutes, depending on your machine.

Add salt and finish

Add a pinch of sea salt, blend again, and taste. Pour the butter into a jar while still warm and liquid. Let cool to room temperature before sealing.

Ways to Use Macadamia Nut Butter

Is there a wrong way to use nut butter? My goodness, I am currently obsessed with this Macadamia butter because it goes so well with everything! I most recently used it in my newest granola recipe, which is a strawberry shortcake granola that you will absolutely adore. You could slather it on toast with a drizzle of honey, stir it into yogurt or oatmeal or use it in a smoothie. Try drizzling some on pancakes, use it as the base of a sauce or salad dressing, and basically just use it however you might ordinarily use peanut butter or any other nut butter!

How to Store Macadamia Butter

Store your macadamia butter in an airtight container (like a mason jar) at room temperature for up to 2 weeks. For longer storage, keep it in the fridge—just note that it will firm up when chilled. To keep it runny, let it come to room temperature before using, or give it a gentle stir.

Why You’ll Love This Recipe

The process is just too easy not to do! Once you start making your own nut butters, I promise that you will want to make all the nuts and seeds you can think of! Making something homemade that is normally store bought just feels good, there is a sense of liberation in making things that are sold in stores! You only need two ingredients, 20 minutes and nothing more! You also gain bragging rights when you share it with others, “Yes, I made it myself!” always feels good.

Homemade Macadamia Nut Butter FAQ

Can I use roasted macadamia nuts instead of raw? Yes, but start with unsalted roasted macadamias and reduce the roasting time to 5–10 minutes or skip entirely if already golden.

Why is my macadamia nut butter not smooth? Keep blending—sometimes it just takes time. Scrape the sides often and be patient with the process.

How do I fix oily or dry nut butter? If too oily, stir before using or chill slightly. If too dry, try adding a teaspoon of neutral oil while blending.

Does macadamia nut butter need to be refrigerated? Not necessarily. If using within 1–2 weeks, a cool pantry is fine. For longer storage, refrigerate.

Can I use salted macadamia nuts? You can, just skip adding extra salt.

Did you make this nut butter?

Don’t forget to leave a rating and review below. Try these other nut butter recipes next!

Pecan Almond Cashew Butter

Pistachio Butter

Cookie Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Macadamia Nut Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 1443kcal

Author Teri-Ann Carty

Equipment

oven
food processor

Ingredients

3 cups raw macadamia nuts
¼-½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spread nuts onto a baking sheet and bake for 15 minutes.
Add hot nuts to a food processor and process until smooth, scraping down sides as needed.
Add salt to taste and process again.
Pour into a small mason jar and store in a cool, dry place for up to 2 weeks.*

Notes

It will last longer in the fridge, but it will also stiffen up. I prefer mine runny, so I store it in my pantry!

Nutrition

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Pecan Almond Cashew Butter

Teri-Ann Carty — Fri, 09 May 2025 08:00:47 +0000

Home » Spreads, Dips & Sauces

Pecan Almond Cashew Butter

Created by: Teri-Ann Carty

If you’re nut butter-obsessed like me, you’re going to love this creamy homemade blend of roasted cashews, almonds, and pecans. With just three ingredients, it comes together in minutes and tastes better than anything store-bought. Spread this Pecan Almond Cashew Butter on toast, swirl it into oatmeal, or eat it by the spoonful.

This post may contain affiliate links

Easy Homemade Pecan Almond Cashew Butter

I’ve been on a real nut butter tear lately! I just can’t help it, mine tastes SO GOOD! I know that buying it is so much easier, but once you start making your own, I promise, you’ll never go back. So far, I have made pistachio, pecan, and cookie butter. Is it obvious I am on a mission to create them all? Stay tuned heheh. I am such a fan of do-it-yourself recipes that could totally be store bought – there is something just ultra satisfying about the whole thing! All you need for nut butter is a good quality food processor (I love my Breville) and an oven or toaster oven for baking your nuts. Once the nuts are baked, add them to the food processor WHILE THEY ARE STILL HOT. This will cut down your processing time by HALF. It helps release the oils in the nuts and breaks them down so much faster… rest assured, I would not lie to you – I’ve made so much nut butter, I definitely feel like a pro at this point.

Think creamy, rich, and absolutely irresistible. This easy pecan almond cashew butter recipe is a dream for food lovers. It’s just so easy and made with just three ingredients and no added oils, no sweeteners, just pure nutty goodness. I truly have been using this nut butter in everything I consume, and I don’t plan on stopping – make this recipe so you’re not left out because there is a whirlwind of deliciousness coming your way!

Pecan Almond Cashew Butter Ingredients

This trio of nuts creates a balanced flavour profile that’s both buttery and slightly sweet:

Raw Pecans: These roast beautifully and lend a warm, nutty base that makes the butter ultra-flavorful.
Raw Cashews: Cashews add that irresistible creaminess and a subtle sweetness.
Raw Almonds: Almonds give body and structure, helping the blend stay spoonable but thick.
Salt: Optional, but seriously, a good idea. Just a pinch of salt can enhance all the flavors in this nut butter.

What Are Substitutes for Cashew Butter?

If you’re allergic to cashews, pecans or almonds, or don’t have them on hand, you can swap them out with:

More almonds, cashews or pecans
Walnuts for a richer, more earthy flavor
Macadamia nuts for extra creaminess

The recipe is forgiving—so mix and match to find your perfect blend!

How to Make Homemade Pecan Almond Cashew Butter

Making this pecan almond cashew nut butter at home is as simple as roasting, blending, and waiting for that magical “turn” when the nuts become a silky paste.

Preheat your oven to 350°F

Spread your pecans, almonds, and cashews onto a baking sheet.

Roast the nuts for 15 minutes

Watch closely in the last few minutes—they can go from golden to burnt fast.

Transfer the hot nuts to a food processor

Blend until the mixture goes from chunky to creamy. Scrape down the sides as needed. Add a pinch of salt and keep going until your nut butter is smooth and drippy.

Pour into a mason jar

Store at room temperature and enjoy!

Tips for Making Excellent Homemade Cashew Butter

Use raw nuts. Roasting them yourself results in better flavor and texture.
Blend while hot. The warmth from roasting helps release the oils more easily.
Be patient. It can take 8–10 minutes for the nuts to break down fully. Don’t stop too early.
Scrape the bottom. Unprocessed chunks can hide down there—use a rubber spatula to ensure everything blends evenly.

Ways to Use Homemade Cashew Butter

Homemade nut butter is incredibly versatile and works beautifully in both sweet and savory dishes. Spread it on toast, muffins, or pancakes for a rich, nutty boost. Drizzle it over oatmeal or smoothie bowls for extra creaminess, or stir it into yogurt or cottage cheese for a protein-packed snack. It also bakes well into cookies, muffins, or granola bars—and let’s be honest, it’s delicious straight off the spoon.

Do I Need to Refrigerate This Pecan Almond Cashew Butter?

Nope! If your kitchen isn’t too warm, this nut butter can stay fresh at room temperature for up to 2 weeks. For longer storage, pop it in the fridge.

How Long Does Homemade Nut Butter Last?

Homemade nut butter can last quite well if stored properly. At room temperature in a sealed jar, it stays fresh for about two weeks. If you refrigerate it, you can extend its shelf life to up to one month.

Why Make Your Own Nut Butter?

There are many reasons to make your own nut butter. First, the flavor is noticeably fresher compared to many store-bought options, which can taste overly processed or bland. Making it yourself also means no added oils, sugars, or preservatives—just real, whole ingredients. Plus, it’s entirely customizable: you can adjust the nut blend, add a touch of sweetness, play with texture, or go heavy on the salt if that’s your thing. It’s also more affordable, especially when you buy nuts in bulk.

Nut Butter Frequently Asked Questions

Can I Make Cashew Butter in a Blender? If you don’t have a food processor, a high-speed blender (like a Vitamix) will also work—but be aware that you’ll need to stop and scrape the sides more often, and your motor may heat up. Be gentle and pulse as needed.

Can I Use Already Roasted Cashews? Yes, but make sure they’re unsalted and dry roasted. Skip the added oils or flavors—they’ll alter the texture and taste.

Is It Cheaper to Make or Buy Cashew Butter? Absolutely. Store-bought cashew butter can cost up to $15 a jar. If you’re buying nuts in bulk, making your own can cut the price in half—and taste better, too.

Can I make this with just cashews? Yes! Just use 3 cups of raw cashews and follow the same method.

Can I sweeten it? Absolutely—add 1–2 teaspoons of maple syrup or honey during blending.

What’s the best food processor for nut butter? Any powerful 8+ cup processor with a sturdy motor will do. I use this one and love it.

Did You Make This Recipe?

I’d love to know what you think! Leave a rating and review below! Try these recipes next:

Oatmeal Chocolate Chip Cookies

Brown Butter Banana Bread

Superfood Energy Balls

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Easy Pecan Cashew Almond Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Total Time 15

Servings cups

Calories 1069kcal

Author Teri-Ann Carty

Equipment

food processor
oven, rubber spatula

Ingredients

2 cups raw pecans
½ cup raw cashews
½ cup raw almonds
pinch salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread out your nuts onto a baking sheet.
Bake for 15 minutes or until the nuts start to brown. Be careful not to let the nuts burn!!
While nuts are hot, add to the food processor.
Blend for several minutes, scrape down sides as needed.
Keep processing until you hear the nuts "turn". Add salt and keep going until the nut butter is nice and runny. Scrape up the bottom of the nut butter with a rubber spatula as sometimes unprocessed nuts can collect at the bottom of the processor.
Pour into a small mason jar and serve at room temperature for up to 2 weeks.

Notes

Get bulk nuts here!

Nutrition

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Pistachio Butter

Teri-Ann Carty — Sat, 15 Mar 2025 15:23:46 +0000

Home » Spreads, Dips & Sauces

Pistachio Butter

Created by: Teri-Ann Carty

This Homemade Pistachio Butter recipe is as simple as it gets; just two ingredients and 15 minutes. If you want to make your own smooth, creamy nut butter that's packed with pure pistachio flavor, this is the recipe for you! Using raw shelled pistachios and a pinch of flaky salt, this pistachio butter is perfect for spreading on toast, swirling into oatmeal, or adding to your favorite desserts. Roasting the nuts enhances their flavor and makes blending easier, resulting in the greenest pistachio butter you've ever seen. Don't even get me started on the texture! No dairy, no oils, no sweeteners, just pure pistachio goodness!

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Pistachio Butter Recipe

Pistachios are EVERYWHERE right now, and I couldn’t wait to share my easy 2-ingredient pistachio butter recipe. You read that right – just good old nuts and salt! I never skip the salt, and I really encourage you not to as well. Salt makes everything taste GOOD and isn’t that the ultimate goal? Simple, creamy, and packed with flavor, this homemade pistachio butter is now a part of everything I consume. Just wait until you try my Dubai Chocolate Granola.. yup. You knew I couldn’t let this trend go by without creating a granola flavour, right? If you’ve never made your own pistachio butter, this is the time to do it. That recipe is right around the corner and isn’t it fun to be prepared? All you need is a food processor, some high-quality raw shelled pistachios (like Yupik!), and 15 minutes.

What is in Pistachio Butter?

Unlike store-bought versions that often include added oils and sweeteners, this homemade pistachio butter is pure and simple. Raw, shelled pistachios. The fresher, the better! I love using Yupik pistachios. Flaky salt of course, to add richness and balance the flavor. That’s it! No olive oil, no sugar, just toasted pistachios blended to creamy perfection. Next time you’re at the grocery store, read the label on any nut butter – you’ll be surprised!

Homemade Pistachio Butter Ingredients

Raw Shelled Pistachios: These are the foundation of the recipe. Using raw shelled pistachios ensures the butter is naturally creamy and packed with pistachio flavor. Toasting them enhances their natural oils, making blending easier and giving the butter a rich, nutty taste. I used Yupik!
Flaky Salt: Salt is a game-changer in nut butters. It helps to bring out the natural sweetness of the pistachios while adding depth to the overall flavor. A little goes a long way, so start with a small amount and adjust to taste.
Optional Additions: A touch of cinnamon, ginger, or nutmeg can add warmth and complexity to your pistachio butter. If adding spices, mix in 1 tbsp of olive oil to maintain a smooth, spreadable consistency.

What Kind of Pistachios to Use?

I highly recommend Yupik pistachios for the greenest pistachio butter you can make. These shelled pistachios are high-quality and perfect for this nut butter recipe at home. Opt for raw shelled pistachios rather than roasted or salted ones. Toasting the pistachios before blending enhances their pistachio flavor and makes them easier to process into a creamy consistency.

Are Pistachios Healthy?

Yes! Pistachios are packed with healthy fats, protein, and antioxidants. They are naturally gluten-free, heart-healthy, and a great source of fiber and essential nutrients like vitamin B6 and potassium. They also have a lower fat content than some other nuts, which gives them a slight upper hand!

How to Make Pistachio Butter

Here are the steps to making this super simple pistachio butter recipe right at home!

Toast the Pistachios

Preheat your oven to 350°F and spread raw shelled pistachios evenly on a baking sheet. Toasting the pistachios for 15 minutes, shaking the pan halfway through, enhances their pistachio flavor and helps release their natural oils, making them easier to blend.

Blend While Hot

Immediately transfer the hot pistachios to a food processor. Pulse several times to break them down, then run the machine continuously. The heat from the freshly toasted pistachios helps create a creamy pistachio butter faster. Scrape down the sides occasionally to ensure an even texture.

Process Until Smooth

Keep blending for several minutes. At first, the pistachios will look dry and crumbly, but they will soon “turn” into a smooth nut butter. If needed, add a small amount of olive oil to help achieve the perfect consistency. Once smooth, mix in flaky salt and pulse to combine.

Store and Enjoy

Scrape the homemade pistachio butter into a mason jar and seal it with a lid. Store at room temperature for up to two weeks or in the fridge for longer freshness. Use it in everything from desserts to breakfast recipes!

What to Do With Pistachio Butter

There are so many ways to enjoy pistachio butter – consider it like any other nut butter. You can enjoy it on toast, add it to ice cream or use it as the base of cookies to make pistachio cookies. It’s amazing on oatmeal or mixed into a smoothie and baking with it is just unreal. If you’re patient enough and don’t finish it all, there are a few exciting recipes coming your way where I use this exact pistachio butter!

Pistachio Butter Tips

Make sure you add the nuts to the food processor while they are still hot. The heat from the nuts will help break them down so much faster. If you wait for the nuts to cool, you may run the risk of burning out the motor on your food processor. This is my favourite processor. The Breville (not sponsored) processor does the heavy lifting you need when making nut butters! I used it with my cookie butter recipe and it worked like a dream. It’s also heavy so if you need to do some squats you can use it as a weight!
Adjust consistency as needed. If your pistachio butter is too thick, add a teaspoon of olive oil to loosen it up. This likely won’t happen if you do the above tip! Processing when hot really does make a substantial difference.
For a crunchy pistachio butter, pulse in some roughly chopped roasted pistachios at the end. I did not do this but my goodness I imagine it would be delicious!
For a sweeter spread, mix in maple syrup, vanilla extract or some cinnamon.

Did You Make This Recipe?

I’d love to see your homemade pistachio butter! Tag me on social media and let me know how you used it. And if you’re a fan of pistachio recipes, don’t miss my Dubai Chocolate Granola. Trust me, it’s BEYOND! Don’t forget to rate and review this recipe!

Try these recipes next!

Cookie Butter

Cookie Butter Granola

Salted Almond Butter Chocolate Chunk Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Pistachio Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 1055kcal

Author Teri-Ann Carty

Equipment

oven
baking sheet
food processor
spatula

Ingredients

3 cups shelled pistachios raw
½ tsp flaky salt
see notes for optional additions!

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pistachios onto a baking sheet in an even layer.
Place tray in the oven and bake for 15 minutes, shaking the pan halfway.
Carefully add hot pistachios to a food processor. Pulse the machine several times to get the nuts started. Run the machine for several minutes, pause to scrape down the sides. Continue to run the machine until the nuts "turn". You will hear the nuts start to turn into butter. Scrape down the sides as needed. Once you have reached a runny consistency, add flaky salt to taste and pulse to combine one last time.
Scrape your nut butter into a mason jar filled with a lid.
Store it in the pantry for up to 2 weeks.

Notes

*If you would like to add cinnamon, ginger or nutmeg, go for it! I would start by adding 1/2 tsp of your desired spice and adding more if you want as you desire. If you do, add 1 tbsp of olive oil also to help keep the nut butter a runny consistency.

Nutrition

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The Best Basil Pesto

Teri-Ann Carty — Thu, 08 Aug 2024 20:22:01 +0000

Home » Spreads, Dips & Sauces

The Best Basil Pesto

Created by: Teri-Ann Carty

This fresh basil pesto recipe is a breeze to make and packed with flavour. Combining the goodness of fresh basil leaves, toasted pine nuts, extra virgin olive oil, and freshly grated Parmesan cheese. This pesto is gluten free and perfect for pasta, sandwiches, pizza or as a dip. Follow this easy recipe to enjoy homemade pesto that’s bursting with fresh, vibrant flavours!

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Fresh Basil Pesto

Discover the best basil pesto recipe with pine nuts you’ve ever made! Make it once, and you’ll never go back to store bought pesto. This recipe is super classic and one that you will want to keep in your repertoire for years to come. It’s super easy and takes little to no time to make. It truly pairs with everything including this delicious Creamy Pesto Chicken Pasta!

It’s no secret that I love pesto. You guys love my Vegan Dill Pesto and when I realized I didn’t have a traditional basil pesto on my site I knew I had to rectify that right away! Pesto is an incredibly diverse sauce. Some may say too diverse, see this article from Food52. I love all the variations but the CLASSIC is the best.

The best way to make the most delicious pesto ever is to use the best and the freshest ingredients. When it comes to olive oil you can be skimpy – go with Extra Virgin Olive Oil and everything else will follow. For this recipe I went with my all-time favorite that I also use in all of my granolarecipes; Vom Fass! The amount of garlic you use is always up for debate however, I usually stick to 1 medium large clove. I love garlic but don’t want it to overpower or take over the delicate favours!

What You’ll Need To Make Pesto Sauce

To make this delicious pesto sauce, you’ll need a food processor or blender, a chef’s knife, and a few simple ingredients. There are a few different ways that you can get your pesto into your desired consistency but I love using my beloved food processor. You can totally use a blender but I do have a preference here and the food processor is it for me (personal preference!) Use what you have on hand or invest in a food processor – I promise you they are two different machines!

Ingredients for The Best Basil Pesto with Pine Nuts

Fresh Basil Leaves: Fresh basil leaves are the cornerstone of any traditional pesto. I have been growing my own this year and wow – homegrown herbs are where it’s at! They provide the vibrant green colour and aromatic flavour that defines this very traditional sauce. Basil is also rich in antioxidants, vitamins A and K, and has anti-inflammatory properties, making it a healthy choice for your recipes. The freshness of the basil leaves is crucial for the best taste, so be sure to use leaves that are vibrant and free from wilting. If you don’t like basil I won’t ask why you’re here but since you’re reading you can totally check out myvegan dill pesto or my kale walnut pesto which are both basil free!
Baby Spinach: Adding baby spinach to your pesto not only boosts its nutritional profile but also enhances its rich green hue. Spinach is packed with vitamins A, C, and K, as well as iron and calcium. The mild flavour of spinach blends seamlessly with the basil, allowing the herb’s distinctive taste to shine while adding a subtle earthy undertone and extra nutrients.
Lemon Juice: Adds a fresh, zesty note that brightens up the pesto and balances the flavours. The acidity from the lemon juice cuts through the richness of the cheese and nuts, giving the sauce a well-rounded taste. Additionally, lemon juice helps to preserve the vibrant green colour of the basil by preventing oxidation.
Toasted Pine Nuts: Toasted pine nuts are the nut for a traditional pesto and help give it a nutty, rich flavour and a creamy texture. Toasting the pine nuts brings out their natural oils, for a deeper, more complex flavour. Pine nuts are also a good source of healthy fats, protein, and magnesium, contributing both taste and nutritional benefits to the pesto.
Freshly Grated Parmesan Cheese: Freshly grated Parmesan cheese adds a savoury, umami depth to the pesto, making it irresistibly flavorful. The cheese also helps to thicken the sauce and provides a salty, rich taste that complements the other ingredients.
Garlic: Infusing the pesto with a subtle aroma and a robust flavour. Just one or two cloves of garlic can elevate the entire dish, adding a layer of complexity to the pesto. You can also start sparingly and add more garlic based on your personal preference.
Extra Virgin Olive Oil: I used Vom Fass and it is the perfect silkiness that this pesto needs! Extra virgin olive oil is essential for blending the ingredients together and adding a rich, fruity flavour to the pesto. The high-quality fat in olive oil helps to emulsify the sauce, giving it a smooth, creamy texture.
Sea Salt and Cracked Pepper: Sea salt and cracked black pepper tie everything together and balance the sweetness of the basil, the nuttiness of the pine nuts, and the tang of the lemon juice.

What is Pesto?

Pesto is a classic Italian sauce traditionally made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Originating from Genoa, Italy, this sauce is commonly used to dress pasta, but it can also be spread on sandwiches, mixed into dips, or used as a marinade. It was traditionally made using a mortar and pestle. I imagine that using a mortar and pestle is tiring but the smell and flavor must be absolutely intoxicating!

How to Make Basil Pesto

Prepare Ingredients

Gather all your ingredients, ensuring the basil leaves are clean and dry. This step is crucial to achieving a fresh and vibrant pesto. Toast your pine nuts and let them cool down before adding them to the processor.

Combine and Blend

Add the basil, spinach, toasted pine nuts, Parmesan, lemon juice, and a pinch of salt to your food processor. Drizzle with a tablespoon of olive oil and pulse several times to start blending. With the machine running, slowly drizzle in the remaining olive oil through the chute until the pesto is smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. I will admit that I am a bit more heavy-handed with the oil as I love a nice loose pesto so add slowly until you achieve the consistency you prefer.

Adjust and Store

Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice if necessary. Transfer the pesto to a jar fitted with a lid and refrigerate until ready to use.

How to Store Basil Pesto

To store your basil pesto, transfer it to an airtight container and refrigerate for up to a week. For longer storage, freeze the pesto in ice cube trays like these silicone ice cube trays and then transfer the frozen cubes to a reusable bag or container for convenient portions.

Basil Pesto Frequently Asked Questions

Can you freeze basil pesto?

Yes! And actually it’s a great way to extend your pesto’s shelf life. I think we’ve all seen the ice cube tray pesto hack. I like using my silicone ice cube trays for that. After the pesto is frozen you can put the cubes in a reusable bag for later use! This method allows you to use small portions of pesto whenever you need it, making it convenient for quick meals.

Why are there pine nuts in pesto?

Pine nuts add a rich, creamy texture and a nutty flavour that complements the basil and cheese perfectly. They help to create the smooth consistency that pesto is known for while adding a subtle depth of flavour that enhances the overall taste of the sauce.

Do you cook pine nuts for pesto?

Toasting pine nuts is optional but recommended. Toasting enhances their nutty flavour, making your pesto even more delicious. To toast pine nuts, simply place them in a dry skillet over medium heat and stir frequently until they are golden brown and fragrant.

Can you make pesto without pine nuts?

Yes, you can make pesto without pine nuts. Substitute pine nuts with other nuts like walnuts, almonds, or cashews. Each alternative will add its unique flavour to the pesto.

Can you replace pine nuts in pesto without another nut?

If you’re allergic to nuts or prefer a different taste, you can use sunflower seeds or pumpkin seeds as a substitute for pine nuts in pesto. These seeds provide a similar texture and nutty flavor while being nut-free, making them an excellent option for those with nut allergies.

Did You Make This Recipe? Comment and Rate Below!

Share your thoughts and experiences in the comments! I’d love to hear how your basil pesto turned out. Don’t forget to rate the recipe too!

All of These Recipes Use Pesto! Give them a Try

Explore more delicious recipes using pesto!

Dill Pesto Salmon

Pistachio Ramp Pesto Orzo

Roasted Potato Salad with Kale Walnut Pesto

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

The Best Basil Pesto with Pine Nuts (Recipe & Tips!)

Course Dips & Spreads, Sauce

Cuisine Canadian, Italian

Prep Time 15

Total Time 15

Servings jar

Calories 375kcal

Author Teri-Ann Carty

Equipment

food processor or blender
chefs knife

Ingredients

2 cups fresh basil
2 cups baby spinach
½ lemon juiced
⅓ cup pine nuts
½ cup parmigiano reggiano freshly grated*
1 large clove garlic smashed
½ cup olive oil
sea salt and cracked pepper to taste

US Customary - Metric

Instructions

Add basil, spinach, nuts, cheese, lemon juice and a pinch of salt to the food processor. Drizzle a tbsp of oil over and place lid on.
Pulse several times to get started and then turn machine on. Slowly drizzle oil through the chute. Scrape down sides as needed.
If pesto is too dry, add in more oil. Process until smooth.
Taste for seasoning, adjust as needed.
Transfer to a jar fitted with a lid and refrigerate until ready to use or freeze.

Notes

If you are vegan, swap out the parmigiano for 1/4 cup nutritional yeast!

Nutrition

The post The Best Basil Pesto appeared first on Teri-Ann Carty.

Cookie Butter

Teri-Ann Carty — Mon, 04 Mar 2024 09:15:55 +0000

Home » Spreads, Dips & Sauces

Cookie Butter

Created by: Teri-Ann Carty

This Cookie Butter recipe not only promises a delectable taste, but is also gluten free, dairy free and refined sugar free! Whether you're spreading it on your morning toast, incorporating it into your baking, or using it as the secret ingredient in your granola, this cookie butter is bound to become a staple in your pantry!

This post may contain affiliate links

Easy 30 Minute Cookie Butter

Ever since I stumbled upon the delectable world of Biscoff, I’ve been on a quest to craft a homemade version that not only rivals the original in taste but also wholesomeness. Today, I’m thrilled to share with you a recipe that does just that—introducing my homemade Cookie Butter! It’s a healthier, more flavorful alternative to store-bought spreads. This cookie butter is also the most crucial ingredient in my Cookie Butter Granola; more on that later!

What You Need to Make This Cookie Butter

raw cashews: Provide a creamy base with a neutral flavor that absorbs the spices well.
raw almonds: Adds depth and texture to the butter, enhancing its nutritional profile.
raw pecans: Introduces a hint of butteriness and complements the sweetness of the other ingredients.
olive oil: A healthier fat option that helps smooth out the texture; coconut oil could work as well but it’s a little thinner has has a stronger flavor

maple syrup: Offers natural sweetness and a subtle maple undertone adding to the cookie caramel notes.
vanilla: Enhances overall flavor depth; an absolute must for any cookie or cookie flavoured item in my opinion.
cinnamon, ginger, nutmeg: These warming spices are crucial for recreating the Biscoff cookie flavor, each adding its own unique note.
salt: Balances the sweetness and elevates the flavors.

Speculoos Biscoff Cookie Butter

You might be asking what is biscoff anyway? Well, if you’ve been on an airplane in the last 5-10 years you’ve probably been handed a little two-packet cinnamon flavoured cookie with a red package. The biscoff is the heart of this recipe and if you’re still curious about what that tastes like imagine a blend of sweetness, spices, and a hint of caramel – and then try the recipe for yourself and get blown away because this cookie butter is a healthier and might I say more tasty… omg, yes I said it!

How to Make Cookie Butter

Creating your own cookie butter at home is simpler than you might think. With just a few ingredients and a food processor, you’re on your way to making a spread that’s versatile, delicious, and surprisingly easy to whip up.

Start by roasting all of your raw nuts in the oven for 20 minutes and shake the pan midway to ensure all sides are getting toasty. Once that’s finished you’ll want to give them some time to cook down so if you’re like me (in Canada) that means 5 minutes but if you’re anywhere else wait until cool to touch.

Add all the nuts to the food processor and process. After adding the remaining ingredients to the nuts begin processing. This WILL TAKE TIME, trust the process! After 1-2 minutes scrape down the sides of the bowl and continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.

Don’t get discouraged because this can take up to 7-8 minutes until nut butter is smooth and creamy depending on the power of your processor. Once you’ve achieved that luxurious, thick but smooth consistency you’re ready to transfer to an airtight jar and keep in the pantry for up to two weeks!

How to Use Cookie Butter

This is the fun part because you can use this cookie butter however your heart desires. My main reason for making it was that I wanted a decadent spread that tasted illegal but was actually full of healthiness and it’s been achieved!

As a Spread: On toast, pancakes, or waffles for a delightful breakfast.
In Baking: As a filling or flavor enhancer for cookies and cakes
With Granola: Particularly as a key ingredient in my Cookie Butter Granola, adding a rich, spiced flavor that’s simply irresistible!

Tips for Terrific Cookie Butter

Quality Ingredients: The choice of high-quality nuts, olive oil, and pure maple syrup can significantly influence the flavor of your cookie butter.
Patience During Processing: It may take time for the nuts to release their oils and turn into butter. Trust the process and keep going until you achieve the perfect consistency.
Adjust Spices to Taste: Feel free to tweak the amounts of cinnamon, ginger, and nutmeg according to your preference.
Substitutions: of course if you don’t have all of the nuts suggested or have more of one than the other you can adjust as necessary; I tried making this recipe a few times now and peanuts are a little too strong in flavour just an fyi!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Mocha Protein Ice Cream Bars

Flourless Nutella Cookies

Join my mailing list!

Copycat Cookie Butter

Course Breakfast, Dips & Spreads, Snack

Cuisine Canadian

Prep Time 20

Cook Time 15

Total Time 35

Servings cups

Calories 566kcal

Author Teri-Ann Carty

Equipment

food processor, oven

Ingredients

1 cup raw cashews
1 cup raw almonds
½ cup raw pecans
2-4 tbsp olive oil
2 tbsp maple syrup
1 tsp vanilla
1½ tsp cinnamon
1 tsp ginger
½ tsp nutmeg
¼ tsp salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spread nuts onto a baking sheet and roast for 20 minutes, shaking the pan half-way.
Allow the nuts to cool slightly before adding them to a high-powered food processor.
Add 2 tbsp olive plus remaining ingredients to the nuts and begin processing. This WILL TAKE TIME, trust the process.
After 1-2 minutes scrape down the sides of the bowl. Continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.
If after 10 minutes the nut appear too dry or "doughy", add 1-2 tbsp of oil until the mixture starts to turn.
This can take up to 15 minutes until nut butter is smooth and creamy.
Transfer to an airtight jar.

Video

Notes

This keeps in the pantry for 2 weeks.

Nutrition

The post Cookie Butter appeared first on Teri-Ann Carty.

Vegan Dill Pesto

Teri-Ann Carty — Mon, 08 Jan 2024 09:00:59 +0000

Home » Spreads, Dips & Sauces

Vegan Dill Pesto

Created by: Teri-Ann Carty

Never worry about what you'll do with that extra dill and turn it into my Vegan Dill Pesto! Gluten-free, dairy-free, fully vegan and plant-based, this pesto is blended with walnuts, spinach, and nutritional yeast making it a fantastic, versatile condiment that’s great for adding a punch of flavour to your dishes, and it’s healthy too!

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I’ve got something truly special for you; I originally made this recipe back in 2021 and have been using it for the longest time. I’ve shared it with you all a few times but this is the first time it’s made it to the blog and I am so excited for you all to have it! My Vegan Dill Pesto is a winner because it takes up the last of the dill that you never know what to do with; it comes together quickly and it enhances any dish you make. Like many of you, I often find myself with an abundance of dill and a desire to reduce waste. That’s where this pesto comes into play, transforming what might be discarded into something utterly delicious.

All the Vegan Dill Pesto Ingredients and Their Glory!

Dill: A fragrant herb that’s not just for garnishing. Dill is packed with antioxidants, vitamin C, and manganese.
Raw Walnuts: These nuts are a powerhouse of omega-3 fatty acids, contributing to heart health and brain function.
Baby Spinach: Rich in iron, vitamin K, and other essential nutrients, spinach is great for skin, hair, and bone health.

Lemon Juice: Adds a necessary zesty flavour and vitamin C, enhancing iron absorption from the spinach.
Nutritional Yeast: This vegan wonder adds a cheesy flavour to any dish and is a staple in my pantry.
Garlic: Adds depth to the pesto and has been linked to improved heart health; plus who doesn’t love garlic?!
Olive Oil: A heart-healthy fat that helps in absorbing the fat-soluble vitamins present in the other ingredients.

Making your own homemade vegan pesto

Whipping up a homemade pesto is both satisfying and surprisingly simple. It’s all about blending your fresh herbs, nuts, garlic, and good-quality olive oil to create a versatile condiment. Making pesto at home allows for endless creativity; you can experiment with different herb and nut combinations to suit your palate. I have made countless pestos based simply on what I already had in my pantry, which herbs were on their way out and have always been pleasantly surprised with the outcome. Plus, there’s something incredibly gratifying about transforming a few basic ingredients into a vibrant, aromatic sauce that can elevate any dish, from pasta to sandwiches!

How long does pesto last?

As long as you want it to! If you keep it in the fridge you can expect it to stay fresh for about a week – however, it’s so delicious you might use it faster than that. If you want it to last longer I highly suggest putting it in an ice cube tray and freezing it so that you can grab a cube out and use it whenever you’d like! It’s one of those little kitchen hacks that goes a long way! I tend to do this every once and a while, freeze pesto, grated garlic and any other little herb concoctions.

My Vegan Dill Pesto instills the art of using everything you have. So, next time you find yourself with some leftover dill, you know exactly what to whip up! And trust me, once you try this pesto, you’ll be looking for excuses to buy more dill!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Vegan Dill Pesto

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Total Time 15

Servings cups

Calories 479kcal

Author Teri-Ann Carty

Equipment

food processor or blender

Ingredients

2 cups dill remove hard stem
½ cup raw walnuts
4 cups baby spinach
½ lemon juiced
2 heaping tbsp nutritional yeast or parmigiano reggiano
2 small cloves garlic smashed
½ tsp salt
cracked pepper
½-¾ cup olive oil

US Customary - Metric

Instructions

Place everything but oil in the food processor. Pulse to get started and then slowly drizzle oil into the chute with the machine on. Scrape down sides as needed. Taste for seasoning. Store in a jar. Keep in the fridge for up to 2 weeks and/or freezer for several months.

Nutrition

The post Vegan Dill Pesto appeared first on Teri-Ann Carty.