Description
This homemade pistachio butter is made with toasted pistachios and a pinch of salt , creamy, rich, and just slightly sweet. Perfect for spreading, gifting, or spooning straight from the jar.
Ingredients
2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
Pinch or more of salt, to taste
Instructions
1. Preheat the oven to 350°F. Spread pistachios across a rimmed baking sheet.
2. Toast until fragrant and lightly golden, about 7 to 9 minutes, stirring once.
3. Cool the nuts until just warm, about 10 minutes.
4. Transfer pistachios to a food processor. Add a pinch of salt.
5. Process until creamy, pausing to scrape down sides. Let cool if processor heats up.
6. Taste and add more salt if needed. Let butter cool to room temp.
7. Store in a mason jar with lid. Keeps 1 week at room temp or 1 month refrigerated.
Notes
Add maple syrup or cinnamon after blending for extra flavor.
For crunchy pistachio butter, reserve ½ cup toasted nuts and blend them in at the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Nut Butters
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 95
- Sugar: 1g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pistachio butter, homemade nut butter, vegan pistachio spread