Homemade Pistachio Butter
Homemade pistachio butter is easy to make with just one ingredient—pistachios. It's rich and creamy, with a vibrant green color and silty texture—perfect for spreading on toast, mixing into baked goods, or offering as a gift.
Servings: 24
Equipment
- Food Processor or blender
Ingredients
- 3 cups pistachios raw shelled
- 1/2 tsp salt
This will yield about 1.5 cups of pistachio butter.
Instructions
- Roast the shelled pistachios in the oven at 325º/165ºC (fan-assisted) for 10 minutes, turning them halfway.
- Leave them to cool entirely (about 10 minutes). Optionally, remove the skins.
- Transfer the roasted pistachios to a blender or food processor and blend them until the nut butter is smooth and creamy. The longer you blend, the smoother and runnier the nut butter will become. Scrape down the sides with a spatula as needed, and give your machine a break every few minutes to avoid overheating.
- Once you've reached your desired consistency, add the salt and blitz again to combine. Transfer the pistachio butter to a jar and enjoy!
Video
Notes
To store: Keep pistachio butter in an airtight jar. It lasts 2 weeks at room temperature or up to a month in the fridge.
For more tips and serving suggestions, check out the blog post.
Nutrition
Serving: 1Tbsp | Calories: 86kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg