Homemade Pistachio Butter
A delicious two-ingredient homemade pistachio butter recipe along with pistachio butter uses and flavour combinations! This includes using it as a delicious spread on toast, mixing it into baked goods or even preparing a batch for a DIY gift
Servings: 24 Servings (1.5 Cups)
- 3 cups pistachios raw shelled
- 1/2 tsp salt
To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.
Leave them to cool entirely before the next step.
Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *
Once you've reached your desired consistency ( for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly.
This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months.
- * For a completely smooth pistachio butter, this process can take up to 15 minutes- with plenty of breaks to your processor/blender so it doesn't heat up.
- I try not to add too many additional ingredients to my homemade nut butter recipes because every new ingredient will affect the shelf-life of the nut butter. If I do want to flavour this pistachio butter for any particular recipe then I tend to just flavour the specific amount needed for my recipe. For some flavoured options, read my blog post above
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