200g of prefered nuts and seeds: 50g brazilian nuts | 50g almonds | 50g cashew nuts | 50g sunflower seeds | large pinch of salt
Roast the nuts with salt at 150°C for 10 minutes. Put the roasted nuts/seeds to a food processor and let it pulse on high speed for at least 10 minutes. Scrape down the sides a few times. The butter is ready when it has a smooth, creamy texture. Transfer to a jar and keep it in the fridge. Lasts for a few weeks.