Pistachio Butter is creamy and rich, unique and delicious. It's easy to learn how to make pistachio butter, 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 butter and almond butter for example, are too, but those are more readily available in stores.
Pistachio butter, on the other hand, will hardly ever -- if ever -- make an appearance at your local market.
This is one of the most delicious nut butter recipes around!
What You'll Need
- raw, unsalted, shelled pistachios
- granulated sugar (only a teeny tiny bit)
- sea salt (again, a teeny tiny bit)
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. Do this even if the pistachios you buy say they've been roasted, as it will ultimately create better flavor in the finished pistachio butter.
Step 3: 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 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!
Recipe Tips and Substitutions
- 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.
- You can substitute maple syrup or honey for the bit of sugar if desired.
- You can also make it in a very powerful blender like as a Vitamix.
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.
As I mentioned above, once you've made this recipe, you can whip up my Pistachio Chocolate Chip Cookies!
Why isn't the Pistachio Butter more green?
Something you should know . . . your pistachio butter will not be green. It might be greenish, but not green.
- There are three parts to pistachios, and each one is a different color.
- The shell is beige, the skin is purpleish-brownish, and the flesh (the "meat") is greenish-yellowish.
- Unless you painstakingly removed 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.
This is a Fantastic Edible Gift
Your foodie and cooking friends who love pistachios will be so happy to receive a jar filled with this deliciousness.
- It's unexpected and fun.
- It's incredibly easy to make and takes only 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.
FYI: This recipes is vegan and gluten-free.
More pistachio recipes:
Pistachio Butter Recipe
- 3 cups raw unsalted, shelled pistachios
- 1 teaspoon granulated sugar
- ¾ teaspoon sea salt
- 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. 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.)
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