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Forgive the hyberbole, but I am truly nuts about nuts.

Groan, if you must.

Seriously, though. I love them. You can imagine how thrilled I was to discover that the July 2010 Daring Cooks’ challenge was to make a nut butter and then use it in a savoury dish.

I’m not exactly batting a thousand when it comes to DC challenges. This is naughty, naughty of me especially since I’m a Daring Kitchen co-founder.

I got my act together, printed off the amazing recipe from hosts Margie of More Please and Natashya of Living in the Kitchen with Puppies and got to it.

With a ridiculous amount of almonds lying about the house, I knew it was going to be almond butter for me. I got to whizzing the almonds in the processor and before I knew it I had the most delicious almond butter.

So I had a few spoonfuls. And then a few more. And a few more … and a few more … and … well … no more almond butter.

Not a problem!

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I hauled out some more almonds and made another batch of almond butter. Deciding that I wanted to use my almond butter in some sort of dressing, I decided to get it all “savoury-ied” up so I added some salt and pepper, some parsley and thyme, some green onion and some paprika. I tasted my concoction and oh my wasn’t it good.

I spread some on a cracker and ate it. Then I spread some more. And some more. And then I just abandoned the crackers and attacked the almond butter with a spoon.

And then … no more almond butter.

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So at this point I’ve consumed about two cups of almond butter, practically on my own, with no savoury dish to show for it.

I think I should quit while I’m ahead.

Margie and Natashya, thanks for an amazing challenge!

For the rest of you, check out all the amazing Daring Cooks’ creations with nut butters.

Ciao!

Almondish, Slightly Herby Spread and/or Dip
A Cream Puff Original

Note: You’ll have to forgive the incredibly vague recipe that follows. I was basically just throwing stuff in the food processor. What came out was very good.

2 cups whole almonds
some olive oil
salt and pepper to taste
roughly chopped green onions or chives
some fresh herbs (i.e., parsley and thyme)
some paprika

1) Whizz your almonds in the food processor until they are paste-like (takes 3 or 4 minutes).
2) Add in enough olive oil to make it creamy (not too much).
3) Add salt and pepper to taste.
4) If you like, add in some green onion or chive. Also add in some fresh herbs and some paprika. Whizz until it’s all creamy.
5) Spoon into a bowl and enjoy.