Description
This homemade pistachio butter recipe creates a smooth, creamy spread made purely from toasted pistachios. With just a few simple ingredients and a food processor or blender, you can enjoy a rich, natural nut butter perfect for toast, baking, or as a dip. Lightly sweetened or salted to taste, this pistachio butter is fresh, wholesome, and free from additives.
Ingredients
Ingredients
- 2 cups shelled pistachios
- 1 teaspoon toasted pistachio oil or other neutral flavored oil (optional)
- Fine sea salt (optional, to taste)
Instructions
- Preheat and toast pistachios: Preheat your oven to 325°F (163°C). Spread the shelled pistachios evenly on a cookie sheet and bake for 5 to 10 minutes until fragrant but not browned. Slivered pistachios require less time, while blanched or whole pistachios may need a few minutes more. Once toasted, remove from the oven and let cool slightly.
- Start processing the nuts: Transfer the toasted pistachios to the bowl of a food processor or blender. Begin processing until the pistachios break down into a fine powder. If using a blender, use the tamper to keep the nuts moving for an even process.
- Continue blending to creamy butter: Keep processing the nuts for 5 to 10 minutes, stopping occasionally to scrape down the sides of the bowl. This continuous blending releases the oils from the nuts, creating a smooth, creamy consistency. You may add a teaspoon of pistachio oil during blending to help the butter become smoother.
- Season and store: Once the butter reaches your desired consistency, add a pinch of fine sea salt if you like and pulse once or twice to combine. Transfer the pistachio butter to a jar or airtight container.
- Storage recommendations: Although refrigeration is not required, it is recommended to keep the pistachio butter fresh longer. Store it in the refrigerator in an airtight container for up to one month. It can also be frozen for extended storage.
Notes
- Use shelled pistachios for easy processing; whole pistachios with skins may need longer to blend.
- Adjust the amount of salt or skip it entirely for a natural nut butter taste.
- Adding a small amount of neutral or pistachio oil helps achieve a creamier texture.
- Store pistachio butter in a cool, dry place or refrigerate for longer freshness.
- Freezing pistachio butter can extend its shelf life beyond one month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Nut Butter
- Method: Blending
- Cuisine: American
