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!
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!
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.
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.
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.)
- 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!
This recipe for Pistachio Butter Chocolate Cups also uses the butter as the key ingredient.
This recipe is creamy and rich, unique and delicious -- and a jar of homemade pistachio butter is a lovely edible gift.
*Makes 2 cups
- 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.)
Calorie count is only an estimate.
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