Homemade Pistachio Butter
A rich, creamy, and naturally sweet nut butter made from roasted pistachios. Perfect for both sweet and savory recipes, and endlessly customizable with flavor variations like cinnamon, cacao, or lemon zest.
Ingredients
- 2 cups unsalted shelled pistachios preferably roasted
- 1–2 tablespoons neutral oil such as grapeseed or light olive oil
- ½ teaspoon sea salt adjust to taste
- 1 tablespoon honey or maple syrup optional, for sweetness
- ½ teaspoon vanilla extract optional, adds depth
Instructions
- If using raw pistachios, preheat oven to 350°F (175°C), spread pistachios on a baking sheet, and roast for 8–10 minutes. Let cool completely.
- Add pistachios to a high-speed food processor.
- Pulse until the pistachios break into a fine meal.
- Add 1 tablespoon of oil and continue processing, scraping down the sides as needed.
- Blend for 5–7 minutes until the mixture becomes a creamy paste.
- Add sea salt, and if desired, honey or maple syrup and vanilla extract. Blend again until smooth.
- Adjust texture or flavor with additional oil or seasonings as needed.
- Transfer to a sealed jar and store in the refrigerator.
Notes
Customize your pistachio butter with flavor variations: cinnamon & honey for a sweet touch, cacao for a chocolate twist, or chili and smoked paprika for savory dishes. Always use a clean spoon to avoid spoilage and store in the fridge for up to 3 weeks. For longer storage, freeze in small containers and thaw as needed.