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Pistachio Butter Recipe

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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, it’s a lovely edible holiday gift. Dreamy!small jar full with pistachio butter, with a red ribbon around it

While I don’t always make my own nut butters, this one is well worth it!

Of course, others like peanut and almond 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.

And it’s just so dreamy!

Homemade Pistachio Butter in an open jar with a red ribbon

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, 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 will love a jar filled with his 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.

What’s this recipe?

  • 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 pistachios to a baking sheet.  pistachios on 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.shelled pistachios in food processor

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.  finely blended pistachios in food processor

pistachio paste in food processor

pistachio butter in food processor

pistachio butter in food processor

pistachio butter in food processor

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.)

Recipe Tip

  • Unless you have loads of extra time, I recommend you buy pre-shelled pistachios.

And there you have it. Now you’ve learned how to make pistachio butter. Bravo!

As I mentioned above, once you’ve made this recipe, can whip up my Pistachio Chocolate Chip Cookies!tall stack of Gluten Free Pistachio Chocolate Chip-Cookies

This recipe for Pistachio Butter Chocolate Cups also uses the butter as the key ingredient.

Enjoy!

5 from 5 votes
small jar full with pistachio butter, with a red ribbon around it
Print
Pistachio Butter Recipe
Prep Time
7 mins
Cook Time
7 mins
Total Time
14 mins
 

This recipe is creamy and rich, unique and delicious -- and a jar of homemade pistachio butter is a lovely edible gift.

*Makes 2 cups

Course: Snack, Ingredient
Cuisine: American
Keyword: gifts of food, foodie gifts
Servings: 16
Calories: 131 kcal
Author: Valentina K. Wein
Ingredients
  • 3 cups raw unsalted, shelled pistachios
  • 1 teaspoon granulated sugar
  • ¾ teaspoon sea salt
Instructions

  1. Preheat the oven to 375°F and add the pistachios to a baking sheet.

  2. 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.)

  3. 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.

  4. Cool. Let it cool down before refrigerating. (It should last at least a month in a tightly sealed container in the refrigerator.)

Recipe Notes

Calorie count is only an estimate.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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Comments

  5. David says

    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!

    Reply

  7. Vicky @ Avocdo Pesto says

    I looooooooooove pistachios but have never made my own pistachio butter and have never seen it sold in stores so I seriously need to mkae my own! Think the sugar can be omitted, or is it necessary for balance of flavors?

    Reply

    • valentina says

      Hi Vicky, I liked the touch of sweetness, but you can absolutely omit the sugar. It’s a preference thing. Hope you try it and enjoy! 🙂 Happy Holidays!

      Reply

    • valentina says

      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!

      Reply

  11. Amit says

    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 🙂

    Reply

    • valentina says

      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!

      Reply

  13. Ayanna says

    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!

    Reply

    • valentina says

      Hi Ayanna, I’m so happy you found this. It’s so easy and is really delicious. I typically only publish the calories per serving, but here’s the entire nutritional analysis for you, based on approx. 2 tablespoons per serving: calories-131, carbohydrates-7g, protein-4g, fat-10g, Saturated fat-1g, Sodium-110mg, Potassium-232mg, Dietary Fiber-2g, Sugars-2g, Vitamin A-1.2 % Daily Value, Vitamin C-0.8 % Daily Value, Calcium-2.5 % Daily Value, Iron-5.2 % Daily Value.
      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

      Reply

  14. Paula says

    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.

    Reply

    • valentina says

      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

      Reply

  16. John / Kitchen Riffs says

    Pistachio butter? Nope, never had it. Love the idea of it, though. Must. Make. 🙂 This looks good — thanks. And happy holidays!

    Reply

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