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Homemade Pistachio Butter

This homemade pistachio butter is creamy, nutty, and irresistibly delicious! Perfect for spreading, baking, or snacking with wholesome, controlled ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment
Keyword: Easy, Homemade, Nut Butter, Pistachio, Vegan
Servings: 4 servings

Ingredients

  • 2 cups shelled pistachios unsalted
  • 1 teaspoon toasted pistachio oil optional
  • fine sea salt optional, to taste

Instructions

Step 1: Prepare the Pistachios

  • Start with 2 cups of shelled pistachios. If you have unroasted pistachios, consider roasting them lightly in the oven at 350°F (175°C) for about 5-7 minutes to enhance their flavor.

Step 2: Blend the Pistachios

  • Place the shelled pistachios into your food processor. Pulse a few times to break them down, then let the processor run continuously. Initially, they will turn into a coarse meal.

Step 3: Scrape Down the Sides

  • After a couple of minutes, stop the processor and use a spatula to scrape down the sides to ensure even blending and prevent clumping.

Step 4: Continue Blending

  • Resume blending for another 5-10 minutes until the pistachios release their natural oils and form a creamy butter. If too thick, drizzle in optional toasted pistachio oil for creaminess.

Step 5: Season to Taste

  • Taste your pistachio butter and add a pinch of fine sea salt if desired. Blend again and adjust salt to your liking.

Step 6: Store Your Butter

  • Transfer the pistachio butter into a clean glass jar. Seal tightly and store in the refrigerator for 2-3 weeks.

Equipment

  • Food Processor
  • Spatula
  • Glass Jar

Notes

  • Roasting pistachios enhances flavor but is optional for raw lovers.
  • Use a food processor for best creamy texture; a high-powered blender can work too.
  • Store in an airtight jar in the fridge and consume within 2-3 weeks for freshness.