Pistachio Butter
This Pistachio Butter is smooth, creamy, and bursting with pure pistachio flavor—made with just one main ingredient and no additives. It’s fresher, greener, and more customizable than store-bought pistachio butter, perfect for spreading, baking, or adding to both sweet and savory recipes.
Ingredients
- 3 cups shelled unsalted pistachios raw or lightly roasted
- Optional Add-Ins
- ¼ –½ teaspoon salt
- 1 –2 teaspoons honey maple syrup, or powdered sugar
- ½ teaspoon vanilla extract
- Neutral oil only if needed, ½ teaspoon at a time
Instructions
- If using raw pistachios, lightly toast them in a dry skillet or in the oven at 350°F (175°C) for 5–7 minutes to enhance flavor. Let cool slightly.
- Add pistachios to a food processor.
- Process for 2–3 minutes until finely ground, stopping to scrape down the sides.
- Continue blending for 5–8 minutes, scraping as needed, until the pistachios release their natural oils and turn creamy.
- Add salt and any optional sweeteners or vanilla.
- Blend again until smooth and glossy.
- If the butter is too thick, add neutral oil ½ teaspoon at a time, blending until desired consistency is reached.
Notes
- Pistachio butter takes patience—keep blending and don’t stop too early.
- Adding oil too soon can make the texture greasy; pistachios usually release enough oil naturally.
- Blanching pistachios and removing skins creates a brighter green butter, but this step is optional.