Sunday, May 22, 2016

Peanut butter,

Peanut butter.

1 - typical bottle of salt free peanuts.
1/4 to 1/3 - cup good extra virgin olive oil
Some people used hot chicken broth instead.

Optional pan dry the peanuts in a cast iron pan for 10 or so minutes.
In a medium sized food processor add the peanuts and the olive oil.
Grind till pulverized.
Refrigerate. Use within a week (if it lasts that long.)

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