Pistachio Butter
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.
Servings: 24 (makes about 1½ cups pistachio butter)
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.
Notes
Storage: Store at room temperature for up to 2–3 weeks, or refrigerate for up to 2–3 months. Stir before using if natural separation occurs.
Nutrition
Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 0.2mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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