This is how I have been making peanut butter for years. It is incredibly easy and cheap. And it is not oily like most 'natural' peanut butters because it is "whipped" instead of just ground. The lecithin in the peanuts emulsifies the oil so that it is light and fluffy, and does not separate. If you use unsalted peanuts, add a pinch of salt (grind for better distribution). Also, use plain roasted and check the ingredients; some dry roasted have a lot of strange ingredients (e.g. garlic powder, torula yeast, etc.) which will make it taste weird. I found that cookies and cakes made with this have a stronger flavor, probably because it is not as diluted with oil. The amount of oil needed might vary, depending on how "dry" the peanuts are, but it is usually 2T for this recipe. Do not use more than this recipe at a time, or it will be too much and too heavy to properly whip. The food processor is easier to clean if you add frozen bananas, berries, and milk to make a smoothie out of.