2 c. unsalted dry-roasted peanuts
3-4 tbsp. vegetable oil
¼ c. salt
Pour the peanuts into the bowl of a food processor.
Add the vegetable oil one tablespoon at a time, processing until the peanut butter begins to form a ball.
Add the salt and process until well combined.
Transfer to a clean jar with a lid.
(If the oil separates, from the nut butter, stir before using)
Yield: 1 cup
(Peanut butter can be stored in the refrigerator up to 2 weeks.)