Homemade Pistachio Butter
Rich, creamy pistachio butter made from just roasted pistachios—perfect on toast, in smoothies, or baking.
Equipment
- Food processor or high‑speed blender
- Baking sheet
- Spatula
Ingredients
- 3 cups raw unsalted pistachios
- ½ tsp salt adjust to taste
- 1 tbsp neutral oil (optional) e.g., grapeseed or sunflower
Instructions
- Preheat oven to 350 °F (175 °C). Spread pistachios in a single layer on a baking sheet and roast for 8–10 minutes, until fragrant and lightly golden. Let cool slightly.
- Transfer warm pistachios to food processor. Process on high, pausing to scrape down the bowl, for 3–5 minutes. First the nuts will become crumbly, then ball up, and finally turn into creamy butter.
- Add salt and continue processing. If needed, add oil a little at a time until desired smoothness is reached.
- Scrape into a clean jar or container. Press a piece of parchment paper on surface to prevent air exposure, close lid, and store.
- Let rest at room temperature for 1 hour before first use to allow flavors to mellow.
Notes
Store at room temperature for up to 1 week or refrigerate up to a month. The oil on top may separate; stir before using. Try adding honey or cinnamon for a flavored twist.