There’s something incredibly satisfying about turning a handful of humble nuts into a silky, spreadable masterpiece. This pistachio butter is one of those recipes that feels like magic—because it is. With just two ingredients and a good food processor, you get a creamy, vibrant green spread that tastes like luxury and simplicity all in one spoonful.
Growing up, I watched my grandmother grind nuts by hand for special pastries. That patience, that care—it stuck with me. But let’s be honest: most of us don’t have the time (or arm strength) for old-school grinding. That’s where this pistachio butter comes in. It’s fast, honest, and rich in flavor—without any additives or fancy equipment.
Table of contents
Homemade Pistachio Butter
Equipment
- Food Processor
Ingredients
Main Ingredients
- 2 cups raw shelled pistachios
- 1/4 tsp salt or to taste
Instructions
- (Optional) Roast pistachios at 350°F (175°C) for 5–7 minutes for enhanced flavor. Let cool slightly.
- Place pistachios and salt into a high-speed food processor or blender.
- Process in stages, blending for about 1 minute at a time and scraping down sides as needed.
- Continue processing until pistachios release oils and become smooth, about 5–10 minutes total.
- Taste and adjust salt as needed. Optional: add a drop of vanilla or maple syrup for sweetness.
- Transfer to a clean jar with a lid. Store at room temperature for up to 2 weeks or in the fridge for 1 month.
Notes
Why You’ll Love This Pistachio Butter
- Only 2 ingredients – No oils, no sugars, just real flavor.
- Gorgeous color – That naturally vibrant green is all pistachio, no filters.
- Quick to make – From raw nuts to smooth butter in under 10 minutes.
- Versatile – Spread it, swirl it, dip it, bake with it—you name it.
- Allergy-friendly – A great alternative to peanut butter or almond butter.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw shelled pistachios | 2 cups |
| Salt | 1/4 teaspoon (or to taste) |
How to Make Pistachio Butter
- Preheat and roast (optional): For deeper flavor, roast your pistachios at 350°F (175°C) for 5–7 minutes. Let them cool slightly before processing.
- Add to processor: Place pistachios and salt in a high-speed food processor or blender.
- Process in stages: Blend for about 1 minute at a time, scraping down the sides in between. It’ll go from crumbs, to paste, to creamy butter.
- Keep blending: Don’t worry if it looks dry at first. Give it time—the nuts will release their natural oils and it will smooth out beautifully.
- Taste and adjust: Add a pinch more salt if needed. For a slightly sweeter take, try a drop of vanilla or maple (totally optional).
- Store: Transfer to a clean jar with a lid. It keeps for up to 2 weeks at room temp, or longer in the fridge.
Chef Scarlett’s Tips
- Use raw, unsalted pistachios: This gives you total control over flavor and saltiness.
- Be patient with the blending: It can take 5–10 minutes depending on your machine. Just keep going—it’s worth it.
- Want extra smooth? Add 1–2 teaspoons of neutral oil (like grapeseed) for an ultra-creamy finish.
- Color hack: For brighter green, remove pistachio skins after roasting by rubbing them in a clean towel.
Nutrition Facts (Per Tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Protein | 3g |
| Fat | 8g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sugar | 1g |
Serving Suggestions
Once you’ve made this pistachio butter, the possibilities are endless:
- Toast topper: Slather it on warm sourdough or seeded toast.
- Baking magic: Swirl it into brownies or cookies for a nutty twist.
- Breakfast boost: Stir into oatmeal or dollop onto pancakes.
- Dip it: Use as a dip for apple slices or pretzel sticks.
- Ice cream swirl: Mix into vanilla or chocolate ice cream for a decadent dessert.
“I made this one quiet Sunday morning, and now it’s a staple in my kitchen. There’s just something comforting about a jar of homemade pistachio butter sitting on the counter.”
Perfect Pairings
- With breakfast: Pistachio butter + honey on toast + a strong cup of coffee = heaven.
- For dessert: Pair with fruit tarts, sponge cake, or even drizzle over yogurt parfaits.
Storage and Shelf Life
- Room temperature: Store in a sealed jar for up to 2 weeks away from direct sunlight.
- Refrigerated: Keeps for 1 month in the fridge, but may firm up slightly—just bring to room temp before using.
- Freezing: Not recommended, as it alters the texture.
Flavor Variations to Try
Once you’ve nailed the classic, try these fun twists to keep things interesting:
- Honey Pistachio Butter: Add 1 tablespoon of honey after blending for a sweet, floral note.
- Vanilla Pistachio Butter: A dash of vanilla extract brings warmth and depth.
- Spiced Pistachio Butter: Try a pinch of cinnamon or cardamom for a hint of spice.
- Coconut Pistachio Butter: Blend in 1 tablespoon of unsweetened shredded coconut for texture and flavor.
Frequently Asked Questions
Can I use roasted pistachios?
Yes! Roasted pistachios add a deeper, nuttier flavor. Just make sure they’re unsalted or adjust the salt in your recipe.
How do I get a smoother texture?
Blend longer and be patient. You can also add a small amount of neutral oil to help things along if needed.
What’s the best way to store homemade pistachio butter?
In a sealed jar at room temperature for up to 2 weeks, or in the fridge for a month. Stir before use if it separates.
Can I make this in a blender instead of a food processor?
You can, but be careful not to overheat your blender motor. Use a tamper if your blender includes one.
Is this recipe healthy?
Yes, it’s nutrient-dense and free from additives. Pistachios are high in healthy fats, protein, and fiber.
Spreadable Simplicity, Straight from the Heart
This pistachio butter might just become your new favorite pantry staple. It’s one of those things that feels fancy but is truly simple to make. And when you whip it up yourself, it carries a little something extra—a memory, a smile, a tiny triumph in the middle of your day.
Whether you’re packing school lunches, gifting a jar to a friend, or just sneaking a spoonful while the house is still quiet, this pistachio butter brings richness and comfort in the best way. It’s not just about what’s in the jar—it’s about how it got there.