Homemade Pistachio Butter
A creamy, nutrient-rich spread made from roasted pistachios. Naturally dairy-free and customizable for sweet or savory flavors — perfect for spreading, baking, or adding to smoothies.
Ingredients
- 2 cups raw shelled pistachios unsalted and unroasted
- 1 to 2 tablespoons neutral oil such as grapeseed, avocado, or mild olive oil
- 1 pinch salt adjust to taste
- 1 tablespoon honey or maple syrup optional, for sweetness
Instructions
- Preheat oven to 350°F (175°C). Spread pistachios on a baking tray in a single layer.
- Roast pistachios for 8–10 minutes, stirring once halfway. Watch closely to avoid burning.
- Cool roasted pistachios for 5 minutes before transferring to a food processor.
- Blend pistachios on low speed, gradually increasing. Scrape down the sides as needed.
- Continue blending until a thick paste forms. Add oil 1 teaspoon at a time to reach desired creaminess.
- Season with salt and optionally add honey or maple syrup for a sweeter version. Blend to combine.
- Transfer pistachio butter to a clean, airtight glass jar. Cool to room temperature, then refrigerate.
- Stir before each use if natural oils separate. Store in the fridge for up to 2 weeks.
Notes
Customize your pistachio butter with spices like cinnamon or cardamom, or add a dash of vanilla for a dessert-friendly version. For a savory twist, try lemon zest or pink salt. Oil-free versions are possible by blending longer — expect a thicker consistency.