Homemade Peanut butter

Instead of the same old peanut butter, you can make your own with extra virgin olive oil.  It's healthier and tastes so much better, so whip out your food processor.

2 cups roasted peanuts, shells and skins removed*
3/4 teaspoon kosher salt (or more to taste)
1 1/2 teaspoon honey and/or Vermont Maple Balsamic Vinegar (optional)

1-3 tablespoons Unflavored Extra Virgin Olive Oil


*If you have raw peanuts, you can roast them in a pie tin at 350 degrees for 10-15 minutes.  Watch them carefully.


Put the peanuts and salt in the food processor and blend, blend, blend.  Be patient.  The peanuts should pull away from the sides of the container and look like dough.  Once the consistency is right, add the honey and/or Maple vinegar and process for 15 seconds.

With the processor spinning, drizzle in the olive oil one tablespoon at a time until it is thick and creamy.  Taste it to see if you need more honey, vinegar or salt. 


You can keep the peanut butter for up to 2 weeks in the refrigerator.


For chunky peanut butter, remove 3 tablespoons of the peanuts when they are chopped to the size you want and then add them back in right at the end.

For almond peanut butter, substitute 1 cup of almonds for 1 cup of the peanuts.

For chocolate peanut butter, add 1/2 cup unsweetened cocoa powder and 1+ cups of powdered sugar.