This post may contain affiliate links
Pistachios are EVERYWHERE right now, and I couldn’t wait to share my easy 2-ingredient pistachio butter recipe. You read that right – just good old nuts and salt! I never skip the salt, and I really encourage you not to as well. Salt makes everything taste GOOD and isn’t that the ultimate goal? Simple, creamy, and packed with flavor, this homemade pistachio butter is now a part of everything I consume. Just wait until you try my Dubai Chocolate Granola.. yup. You knew I couldn’t let this trend go by without creating a granola flavour, right? If you’ve never made your own pistachio butter, this is the time to do it. That recipe is right around the corner and isn’t it fun to be prepared? All you need is a food processor, some high-quality raw shelled pistachios (like Yupik!), and 15 minutes.
Unlike store-bought versions that often include added oils and sweeteners, this homemade pistachio butter is pure and simple. Raw, shelled pistachios. The fresher, the better! I love using Yupik pistachios. Flaky salt of course, to add richness and balance the flavor. That’s it! No olive oil, no sugar, just toasted pistachios blended to creamy perfection. Next time you’re at the grocery store, read the label on any nut butter – you’ll be surprised!
I highly recommend Yupik pistachios for the greenest pistachio butter you can make. These shelled pistachios are high-quality and perfect for this nut butter recipe at home. Opt for raw shelled pistachios rather than roasted or salted ones. Toasting the pistachios before blending enhances their pistachio flavor and makes them easier to process into a creamy consistency.
Yes! Pistachios are packed with healthy fats, protein, and antioxidants. They are naturally gluten-free, heart-healthy, and a great source of fiber and essential nutrients like vitamin B6 and potassium. They also have a lower fat content than some other nuts, which gives them a slight upper hand!
Here are the steps to making this super simple pistachio butter recipe right at home!
Preheat your oven to 350°F and spread raw shelled pistachios evenly on a baking sheet. Toasting the pistachios for 15 minutes, shaking the pan halfway through, enhances their pistachio flavor and helps release their natural oils, making them easier to blend.
Immediately transfer the hot pistachios to a food processor. Pulse several times to break them down, then run the machine continuously. The heat from the freshly toasted pistachios helps create a creamy pistachio butter faster. Scrape down the sides occasionally to ensure an even texture.
Keep blending for several minutes. At first, the pistachios will look dry and crumbly, but they will soon “turn” into a smooth nut butter. If needed, add a small amount of olive oil to help achieve the perfect consistency. Once smooth, mix in flaky salt and pulse to combine.
Scrape the homemade pistachio butter into a mason jar and seal it with a lid. Store at room temperature for up to two weeks or in the fridge for longer freshness. Use it in everything from desserts to breakfast recipes!
There are so many ways to enjoy pistachio butter – consider it like any other nut butter. You can enjoy it on toast, add it to ice cream or use it as the base of cookies to make pistachio cookies. It’s amazing on oatmeal or mixed into a smoothie and baking with it is just unreal. If you’re patient enough and don’t finish it all, there are a few exciting recipes coming your way where I use this exact pistachio butter!
I’d love to see your homemade pistachio butter! Tag me on social media and let me know how you used it. And if you’re a fan of pistachio recipes, don’t miss my Dubai Chocolate Granola. Trust me, it’s BEYOND! Don’t forget to rate and review this recipe!
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
9 Responses
So I made pistachio butter last week in order to make your amazing pistachio, pecan, blueberry granola! It was a huge hit! The recipe I followed was close to this but with regular salt, not flaky salt. I will try your recipe next time with Yupik pistachios and I’m sure it will be even better.
Hey Jill!! Can’t wait for you to try this one with the flaky salt, I’m quite literally obsessed and so happy that you made the pistachio granola!! Just wait – I’ve got a really exciting granola coming up super duper soon and you’ll want that pistachio butter!
Can’t wait!
😋
🙂