Author: This homemade Pistachio Butter is rich, creamy, and naturally beautiful in color, made with just one ingredient. Roasting the pistachios deepens their flavor, then blending them in a food processor transforms them into a smooth, glossy nut butter. Perfect for toast, baking, or just eating straight from the jar.
Pistachios are having a moment and I kind of love it. (And I very much love this pistachio cardamom granola and these vegan Dubai chocolate bars.) And pistachio butter? It might just make you forget about almond or peanut butter. It looks fancy, tastes incredible, and it's surprisingly easy to make. With just roasted pistachios and a food processor, you can turn a bowl of nuts into a silky, flavorful spread that instantly upgrades everything from toast to desserts. This is one of those recipes that feels fancy but is actually super simple.
Why This Pistachio Butter Is a Must-Make
- Incredibly rich and creamy: Once the pistachios release their natural oils, they blend into a smooth, glossy butter that feels totally luxe.
- Naturally green: Pistachios give the butter a beautiful green hue that's unlike any other nut or seed butter!
- Just one ingredient: No added oils, sweeteners, or stabilizers required. You can add salt if you want, but you really only need pistachios!
- Easy to make at home: All you need is pistachios and a food processor. Simple!
Ingredients for Pistachio Butter
- Raw shelled pistachios: Roasting them enhances their flavor and helps release their oils more easily during blending.
- Salt (optional): A small pinch makes the natural nutty sweetness of the pistachios pop.
How to Make Pistachio Butter
- Roast the Pistachios: Spread the pistachios in an even layer on a baking sheet and roast in a 350ºF oven for 8 to 10 minutes, until lightly toasted and fragrant.
- Cool Slightly: Let the pistachios cool for about 10 minutes so they are warm but not hot. Transfer the pistachios to a food processor, along with a pinch of salt if using.
- Blend: Blend, stopping occasionally to scrape down the sides. The mixture will first look dry and floury, then thick and pasty, and eventually the oils will release and the nut butter will become smooth and glossy. This usually takes about 8 to 10 minutes of blending, depending on your food processor.
- Store: Transfer the pistachio butter to a clean jar with an airtight lid. It will thicken slightly as it cools.
Tips for the Best Pistachio Butter
- Be patient while blending: Nut butter takes time to form. Even if it looks dry at first, keep blending and the oils will eventually release. It'll come together, I promise!
- Roast for better flavor: Lightly roasting the pistachios deepens their flavor and helps them blend more easily.
- Scrape the bowl as needed: Pausing to scrape down the sides of the food processor helps everything blend evenly.
- Don't panic if it's not green: The color may range from bright green to more olive or brown depending on the pistachios you use. Either way, the flavor will still be delicious.
- About the color: Pistachio butter can range from bright green to more olive or even brown depending on the pistachios you use. Brighter green usually comes from fresher nuts with skins removed. If your butter isn't super green, don't worry, it will still taste amazing.
Ways to Use Pistachio Butter
This creamy pistachio butter is incredibly versatile and adds rich, nutty flavor to both sweet and savory dishes:
- Spread on toast or bagels
- Swirled into oatmeal or vegan yogurt
- Blended into smoothies
- Drizzled over pancakes or waffles (try it on vegan protein pancakes for extra protein!)
- Eaten straight from the spoon
Storage
Store pistachio butter in a sealed jar at room temperature for up to 2 to 3 weeks, or refrigerate for up to 2 to 3 months. Natural separation may occur over time. Simply stir before using.
More Recipes With Nuts
If you try this pistachio butter recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Pistachio Butter
Servings: (makes about 1½ cups pistachio butter)
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Instructions
- Roast the pistachios: Preheat the oven to 350°F (175°C). Spread the pistachios evenly on a baking sheet and roast for 8-10 minutes, until lightly toasted and fragrant.
- Cool slightly: Let the pistachios cool for about 10 minutes so they're warm but not hot.
- Blend: Transfer the pistachios (and a pinch of salt, if using) to a food processor. Blend, scraping down the sides as needed. First, it will look floury, then it will turn thick and pasty, and finally, the pistachios will release their oils and the nut butter will become smooth and shiny. This usually takes 8-10 minutes of blending, so be patient and keep going until it looks glossy. If it seems thick at first, keep blending, it will loosen as the oils release.Note: The color can vary from bright green to more olive or brown depending on the pistachios used, but it will still be just as delicious.
- Store: Transfer the pistachio butter to a clean jar with an airtight lid. It will thicken a bit more as it cools.
delaney says
Oh no. I forgot the salt. Is that why it tastes a little bitter?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Delaney! Yes, that could definitely be it, salt helps balance the flavor a lot, but you could stir it in now. If it's still bitter it could mean the pistachios are a bit old. I hope that helps! 🙂
peter dorfman says
What if the pistacios come roasted? Proceed right to the blender?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Peter! Yes, you can go straight to the blender with roasted pistachios! 🙂