Instructions

• Preheat the oven to 325°F (163°C). Spread 2 cups (250 g) shelled pistachios in a single, even layer on a rimmed baking sheet.
• Toast the pistachios in the preheated oven for 5–10 minutes, checking at 5 minutes and stirring or shaking the pan once. Remove when they are fragrant and lightly toasted but not browned. Let the pistachios cool for 5–10 minutes.
• Transfer the cooled pistachios to the bowl of a food processor or a high‑speed blender.
• Pulse or process until the pistachios break down into a fine powder, stopping to scrape down the sides as needed.
• Continue processing continuously, scraping the bowl every 1–2 minutes, until the nuts pass through a gritty and then pasty stage and become smooth and creamy. This can take about 5–10 minutes total depending on your machine.
• If the mixture is too thick or not coming together smoothly, add up to 1 teaspoon toasted pistachio oil or another neutral flavored oil (optional) and process until incorporated and the butter reaches your desired consistency.
• Taste and add fine sea salt to taste (optional). Pulse once or twice to combine.
• Transfer the pistachio butter to a clean jar or airtight container, seal, and store in the refrigerator for best quality (keeps about one month). You may also freeze for longer storage.