Homemade Pistachio Butter
Homemade pistachio butter has a creamy texture and a nutty, subtly sweet flavor. This versatile spread can be used in many different ways from toast to smoothies to desserts and beyond. This easy recipe is dairy free and can easily be sweetened.
Ingredients
- 3 cups raw unsalted pistachios see notes about roasted pistachios
- pinch of kosher salt omit if using salted pistachios
Instructions
- Preheat the oven to 350ºF. Spread raw pistachios on a bare rimmed baking sheet into a single layer. Roast for 3-4 minutes, shake the pan, and roast for another 3-4 minutes.
- Place the pistachios in the bowl of a food processor or a high-speed blender. Let the nuts cool for a few minutes before proceeding.
- Blend in intervals, scraping down the sides as needed with a rubber spatula. The mixture will go from crumbly to a thick paste before transforming into smooth butter. This can take anywhere from 5-10 minutes, depending on the strength of your machine.
- Add the salt and a sweetener if desired. Then blend again until completely smooth
- Transfer to a jar and enjoy how you wish!
Notes
Makes 1 ¼ cups of pistachio butter.
If using roasted pistachios, only roast them for the first 3-4 minutes to warm them up to release the natural oils.
See the blog post for helpful tips, step-by-step photos, storage, and recipe FAQs.