Pistachio Butter

This Homemade Pistachio Butter recipe is as simple as it gets; just two ingredients and 15 minutes. If you want to make your own smooth, creamy nut butter that's packed with pure pistachio flavor, this is the recipe for you! Using raw shelled pistachios and a pinch of flaky salt, this pistachio butter is perfect for spreading on toast, swirling into oatmeal, or adding to your favorite desserts. Roasting the nuts enhances their flavor and makes blending easier, resulting in the greenest pistachio butter you've ever seen. Don't even get me started on the texture! No dairy, no oils, no sweeteners, just pure pistachio goodness!

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Servings: cups

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 15

Total Time: 25

Equipment

oven
baking sheet
food processor
spatula

Ingredients

3 cups shelled pistachios raw
½ tsp flaky salt
see notes for optional additions!

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pistachios onto a baking sheet in an even layer.
Place tray in the oven and bake for 15 minutes, shaking the pan halfway.
Carefully add hot pistachios to a food processor. Pulse the machine several times to get the nuts started. Run the machine for several minutes, pause to scrape down the sides. Continue to run the machine until the nuts "turn". You will hear the nuts start to turn into butter. Scrape down the sides as needed. Once you have reached a runny consistency, add flaky salt to taste and pulse to combine one last time.
Scrape your nut butter into a mason jar filled with a lid.
Store it in the pantry for up to 2 weeks.

Notes

*If you would like to add cinnamon, ginger or nutmeg, go for it! I would start by adding 1/2 tsp of your desired spice and adding more if you want as you desire. If you do, add 1 tbsp of olive oil also to help keep the nut butter a runny consistency.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.