Pistachio Butter, also called Pistachio Paste, is creamy and rich, unique and delicious. It's very easy to make, and if you fill a jar with it and add a bow, it's a lovely edible holiday gift.
While I don't always make homemade nut butters, this one is well worth it!
Of course others, like peanut and almond butter are too, but those are more readily available in stores.
Pistachio butter on the other hand is very hard to find in markets, and when it is available, it's very expensive.
This is one of the most delicious nut butter recipes around -- and it's so easy to make!
What You'll Need
- raw, unsalted, shelled pistachios
- granulated sugar (only a tiny bit)
- Kosher salt (again, a teeny tiny bit) - If you use table salt, use half the amount listed in the recipe card below.
- food processor
(See recipe card below for quantities.)
Substitutions
- You can substitute maple syrup or honey for the bit of sugar.
Recipe Tips
- Unless you have loads of extra time, I recommend you buy pre-shelled pistachios.
- Be patient when you're blending the nuts. This process takes time, and in the end you'll see how incredible the transformation is.
How to Make Pistachio Butter
Step 1: Preheat the oven to 375°F and add the raw pistachios to a baking sheet.
Step 2: Roast the pistachios in the preheated 375°F oven just long enough to bring the oils to the surface -- about 7 minutes.
They will be aromatic and might look a bit wet when they're ready. Roast them even if the pistachios you buy say they've been roasted, as it will ultimately create a superior flavor in the finished pistachio butter.
Step 3: Once they've cooled to room temperature, add the roasted pistachios to a food processor fitted with the blade attachment.
Step 4: Blend for about 7 minutes.
As depicted in the below images, you'll see the the pistachios change from being ground into tiny pieces, to a paste, and finally to a beautiful smooth and creamy texture.
The above is after about 1 minute of blending.
After about 3 minutes.
After about 4 minutes.
After about 5 minutes.
And finally, at about 7 minutes, you'll have a super creamy and smooth pistachio paste (or butter).
Step 5: Add the sugar and salt and blend for another couple of seconds.
Step 6: Let it cool down before refrigerating. (The pistachio butter will be very warm from being in the running food processor for so long.)
And there you have it. Now you've learned how to make pistachio butter. Bravo!
Why isn't the pistachio butter more green?
Something you should know . . . your pistachio butter likely will not be green, or at least a true green. It will be greenish, but not green.
- There are three parts to pistachios, and each one is a different color: the shell, the skin and the flesh.
- The shell is beige, the skin is purpleish-brownish, and the flesh (the "meat") is greenish-yellowish.
- Unless you painstakingly remove every bit of the skin (which I don't think you need to), some purple and brown will mix into the green, creating a brownish-greenish color.
More Must-Try Recipes with Pistachios
- Chocolate Tart with Pistachio Crust
- Pistachio Mint-Crusted Rack of Lamb
- Persimmon Salad with Honey Pistachios
- Pistachio Goat Cheese Salad with Blood Orange
Pistachio Butter is an Excellent Edible Gift
In addition to my Chestnut Butter, and Chocolate-Coffee Granola, your foodie and cooking friends will love to receive this as a gift.
- It's unexpected and fun.
- It's incredibly easy to make -- it only takes about 10 minutes!
- You can print this Pistachio Butter recipe, and my recipe for Pistachio Chocolate Chip Cookies (this Pistachio Butter is the main ingredient!), and add them both into the card.
Uses for Pistachio Paste
- In addition to being the main ingredient in the cookies above, it's delicious simply spread on toast with (or without) a drizzle of honey.
- You can also add cream or vegetable stock to it to make a pasta sauce.
- It's delicious in smoothies. Add it the same way you would peanut or almond butter.
- The pistachio paste is also fantastic in a crepe with bananas and a drizzle of chocolate.
- Mix it into chocolate ganache for truffles.
- It can also be used to flavor ice cream, whipping cream, or buttercream/frosting.
How long will it keep?
Believe me, you'll want to save every last bit, so if you don't use it up all at once, below are the best ways to store it.
- Refrigerator. Homemade nut butters will keep about a month in the refrigerator in an airtight container.
- Freezer. You can also freeze homemade pistachio butter an airtight container. When you’re ready to use it, thaw it in the refrigerator for a day or two.
FYI: This recipes is vegan and gluten-free.
I hope you try making the butter and the cookies. Enjoy!
Pistachio Butter Recipe
Equipment
Ingredients
- 3 cups raw unsalted, shelled pistachios
- 1 teaspoon granulated sugar
- ¾ teaspoon Kosher salt
Instructions
- Preheat the oven to 375°F and add the pistachios to a baking sheet.
- Roast the Pistachios. Roast the pistachios in the preheated 375°F oven just long enough to bring the oils to the surface -- about 7 minutes. They will be aromatic and might look a bit wet when they're ready. (Do this even if the pistachios you buy say they've been roasted.)
- Grind the pistachios. Once they've cooled to room temperature, add the roasted pistachios to a food processor fitted with the blade attachment. Blend for about 7 minutes. Add the sugar and salt and blend for another couple of seconds.
- Cool. Let it cool down before refrigerating. (It should last at least a month in a tightly sealed container in the refrigerator.)
NOTES
NUTRITION
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David
How fun to make your own pistachio butter! And I love knowing that there's a recipe coming with which you use the pistachio butter…pistachios are grown locally in Tucson, so this is going to be a no-brainer!
valentina
So cool they're grown close by. Hope you enjoy, David! 🙂
Bella Hardy
This homemade pistachio butter is very decadent, and the people in my office are happy today!
valentina
That's so awesome! Happy to hear it -- thanks so much for letting me know! We've been loving it on warm, crispy toast with a super light drizzle of honey. 🙂 Cheers!
Amit
Is there a way to make it really really smooth, so it feels like real butter ? it appears that "blend more time" doesn't help. Would adding some liquid oils, perhaps grape seed, help?
Thanks 🙂
valentina
Hi Amit, Even at it's smoothest, there will tiny, tiny bits of the nuts -- so tiny though, they it's still smooth, creamy and spreads beautifully. I have not tried adding oils to it, as the pistachios themselves are full of their own oil. You could warm it and press it through a very fine mesh strainer, which would take some time and muscle, but will likely make it even more smooth. For me though, blending it the way shown in the pictures, created a super smooth result. I hope it works for you. Enjoy!
Robin
I had a similar homemade pistachio butter at a restaurant recently and found myself craving and now I'm creating it today.
valentina
Yay! This makes me happy. I hope you love it as much as the one you had at the restaurant! 🙂
Ayanna
I just took a chance and googled "pistachio butter" to see if it exsisted. So glad to hear i can make my own! Wonder what the nutritional facts are? Just thinking aloud...THANK YOU for this recipe!!! I think i love u!
valentina
Hi Ayanna, I'm so happy you found this. It's so easy and is really delicious. The nutritional information is at the bottom of the recipe, below the notes.
Also once you make the butter, if you're so inclined and are a true pistachio lover, you will love these Pistachio Chocolate Chip Cookies. Hope this helps and have fun. 🙂 ~Valentina
Paula
Did you leave the skin on the pistachios? I am making this tonight for unexpected family that let us know today, they will be in town and want to spend the night 23rd.
This will be perfect! Also, thank you for all the recipes I have used for years.
Merry Christmas and God Bless You.
valentina
Hi Paula, What a lovely note. Thank you! I only remove the skin on those where it's easy. If it's stuck, I leave it. That's way my butter isn't more green. It affects the color, not the flavor. Enjoy, and I hope you have a lovely time with your family and a very happy holiday season. 🙂 ~Valentina
2pots2cook
Oh dear, I don't care about the colour ! Just give me a batch ! 🙂 🙂 🙂
valentina
Ha! Thank you. Hope you love it. 🙂 ~Valentina
John / Kitchen Riffs
Pistachio butter? Nope, never had it. Love the idea of it, though. Must. Make. 🙂 This looks good -- thanks. And happy holidays!
valentina
Thanks, John. I hope you do try it and love it! Happy holidays to you! 🙂 ~Valentina
Chef Mimi
Oh what a fabulous idea! I can even see it sweetened a bit for toast. Thanks!
Valentina
Yes, delicious on toast! Thank, Mimi. Hope your year is off to a delicious start. 🙂 ~Valentina