When I read in the news of the peanut butter recall earlier this month, I decided to post some photos to show you how easy it is to make your own.

I first made peanut butter last year when, alas, I ran out of my imported-from-Germany-or-America peanut butter. (Peanut butter is so expensive in Italy that I often brought a few jars back whenever I traveled to Germany or the States.)

Peanut butter is considered one of the less expensive sources of protein. (Did you know that peanuts are actually legumes, not nuts? So when it’s paired with a slice of whole grain bread, you’re eating a complementary protein of legumes and grains.). It’s also one of the quickest, ready-to-go sandwiches since most of us keep a handy-dandy jar of it in the kitchen cabinet. But in Italy, peanut butter is gold-plated! I wonder if Nutella has a lock on the quick-and-easy bread spread market here in Italy?

I was desperate for peanut butter one day last year and, decided to try to make my own. Peanuts are readily available here, and not very expensive…

So, without even researching the Internet, I just threw some peanuts into my processor…

…and gave it whirl. The very first time I made it, it creamed right up into honest-to-goodness peanut butter! Ever since then, however, it’s looked like this after a minute or two or processing…

A bit dry…but I kept processing them longer and it eventually turned creamy, like this…

If you find yours doesn’t get creamy, you can add a few teaspoons of peanut oil (or sunflower oil). If you prefer chunky-style peanut butter, I think you could just add more peanuts at the end and then pulse them into the creamy peanut butter. I actually haven’t tried that since I prefer creamy peanut butter.

Once you’ve got peanut butter in your food processor, all that’s left to do, is to spread a little on a cracker to make sure it’s as tasty as it looks…and then transfer it to a jar.

Your own homemade peanut butter has no added sugar, and of course no preservatives. I store mine in a kitchen cabinet-not in the fridge-and haven’t had any problem with it going bad.

The only peanuts I can purchase locally are dry roasted and salted. I’d prefer to use less salt…but I’m glad I got my peanut butter! If I’d known it was this easy to make, I would have started making my own a long time ago! I like knowing that the ingredient list is only peanuts, don’t you?

Ciao for now!



  1. 10-18-2012

    We live in Africa, and have fresh ground peanut butter, too. Only raw peanuts are available so I pay someone to clean and sort, roast, then grind them. It’s the best peanut butter!

    • 10-18-2012

      I agree that the fresh peanut butter is the best I’ve ever eaten too!

  2. 10-21-2012

    Yes, be sure that the peanuts are already roasted. I made peanut butter from raw peanuts. NOT a good idea!

  3. 8-4-2021

    I’ve been wanting to try this, and today I finally did. It came out GREAT! Thanks so much for the recipe! I’m with you. Having lived in Italy for 26 years, I should have started making this a long, long time ago! Saves a bundle and it’s so good!


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