Peanut Butter

There is something deeply satisfying about making your own peanut butter. My husband eats a LOT of peanut butter so it only makes sense to make it at home because the price of peanut butter in Iceland is RIDICULOUS. My husband goes to the gym 5 times a week, he can "afford" to scoff down some peanut butter without a bad conscience which is why he eats a lot and I don't want to take out a second mortgage just to buy it! Peanut butter has received a lot of bad press throughout the years and this is mostly due to misunderstanding (this is what all the bad guys say as well right?). Peanut butter and peanut butter are two different things which means that you can buy good stuff and really nasty stuff. The big brand commercially produced peanut butter is packed with sugar, trans fats, additives (preservatives and sometimes even flavouring and colours) so stay well away from it. The good stuff includes organic peanuts and a minimum amount of good quality oil and perhaps some salt. Peanut butter is actually very good for you (in moderation of course, I am not saying you should deep fry it like a rock star) because it contains protein, niacin, antioxidants and manganese which is very good for your heart and can even prevent the formation of gall stones. They are also good "brain fuel". It is very easy to make peanut butter at home as long as you have a decent food processor. Just so that you don't overdo it, divide the mixture into two or three parts so that your machine will be happier. We can't buy unsalted peanuts in Iceland so I first have to rinse the salt off the peanuts, drain them, then toast them in the oven for 10-15 minutes (at 150 degrees Celsius/300 Fahrenheit/Gas Mark 2) before grinding. It sounds like hard work but whenever I am in the shop I can look smugly at the organic peanut butter (that must be made of gold considering the price).

I use peanut butter in smoothies, cookies, cakes, ice creams and on top of bread and biscuits and it is also excellent on hikes as it keeps for ages. Just be careful when you serve very young children peanut butter, they might be severely allergic. Did you know that the peanut is actually a species of the legume family?


Home made peanut butter, absolutely lovely!

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Vegan

Peanut Butter

Makes 500 grams (17½ oz)


  • 500 grams (17½ oz) peanuts (unsalted and without the skins)
  • 2 tablespoons peanut/groundnut oil or olive oil
  • 2 tablespoons agave nectar
  • A pinch of salt (Himalaya or sea salt)


  1. If you have a powerful food processor then place the 500 grams peanuts in the food processor (set aside 4-5 tablespoons peanuts if you want crunchy peanut butter). If your food processor is not powerful, process the 500 grams in two or three batches.
  2. Blend continuously for 2 minutes. Scrape the sides of the bowl (and the bottom) and continue blending for 1 minute.
  3. Whilst the machine is running, add the 2 tablespoons peanut oil and 2 tablespoons agave nectar. Blend for 2 minutes.
  4. Add the 4-5 tablespoons peanuts which you set aside and blend for 1 minute.
  5. Add a pinch of salt if needed and blend for 30 seconds.
  6. The peanut butter should (surprise, surprise!) resemble peanut butter in texture and be smooth and velvety (apart from the crunchy bits if you prefer a crunchy texture).
  7. Add more salt and agave nectar if required.
  8. Transfer to a large jar and keep in a dark and dry place. I prefer not to keep the peanut butter in the fridge as it will harden. If I am going away for a while I might put it in the fridge but on day to day basis it is not necessary and the peanut butter will keep for several weeks.


  • You can make all kinds of "nut butters" using this same recipe. Try almond butter, hazelnut butter, cashew butter and more.