Homemade Pistachio Butter
With just two ingredients and under 10 minutes, this pistachio butter transforms humble nuts into a creamy, spreadable delight. It’s fast, natural, and deeply flavorful—perfect for toast, desserts, or gifting.
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
Use raw, unsalted pistachios for best results. Be patient during blending—the butter will come together. For extra creaminess, add a splash of neutral oil. For brighter color, rub off pistachio skins after roasting.