Homemade pistachio butter is easy to make and only requires two ingredients: pistachios and sea salt!
I love to make my own nut butter for a number of reasons, like knowing what’s in your food and controlling the types of fat and sugars added, but it’s also cost-effective! Homemade nut butter is so easy to make. It just makes sense to make it at home when you can.
Pistachio butter is rich and delicious and is a great nut butter full of healthy fats. When making your own pistachio butter at home, you can make it from raw pistachios or go with roasted pistachios. When using raw pistachios, you will need to shell them and roast them prior to making this nut butter. If you use roasted nuts, you do a quick roast in the oven to release the oils or add some oil to the nut butter to make a creamy pistachio butter. Either way, I’ll show you how to make this butter at home in just minutes!
How To Make Pistachio Nut Butter
For this recipe, you will need one cup of raw or roasted pistachios and sea salt.
Raw Pistachios
Begin by shelling the nuts and place the raw nuts on a cookie sheet. Roast the nuts in a 350-degree oven for 10 minutes or until they are dark and roasted.
Roasted Pistachios
If you’re using roasted pistachios, you will need to spread them over a cookie sheet and lightly toast them for 3-5 minutes. This step is important because you will need the oils to release from the nuts to make smooth and creamy nut butter. If you skip this step, your pistachio butter will be grainy and will need oil added to it to make it smooth.
Let the pistachio nuts cool for 5 minutes before processing.
Pour the nuts into a food processor and process for 1-2 minutes or until it has a creamy texture. If you need to add a few teaspoons of oil to the nut butter, you may add it while it’s mixing in the food processor.
Add half a teaspoon of sea salt and process until combined.
Pour the pistachio butter into an airtight container and store it in the refrigerator for up to two weeks.
How To Use
Like other nut butter, pistachio butter is a great spread on bread or crackers. Pistachio butter makes for a tasty combination with sweets like yogurt and vanilla ice cream. Add a tablespoon of this tasty butter to your next bowl of vanilla Greek yogurt for a twist!
FAQ
Unfortunately, no. Pistachio butter is not suitable for those with nut allergies, as pistachios are tree nuts. If you’re looking for an alternative, consider sunflower seed butter.
Store pistachio butter in a cool, dry place or in the refrigerator to prevent it from going rancid. If stored in the refrigerator, it might become a bit firmer, so you can let it sit at room temperature for a few minutes before use.
Yes, if you have a high-speed blender you can make this nut butter in a blender. Use a rubber spatula to scrap down the sides of the blender to make sure all the nuts get blended.
Absolutely! You can customize your nut butter by adding flavorings like honey, maple syrup (or other liquid sweeteners), vanilla extract, cinnamon, or even a pinch of sea salt. Just be mindful of the quantities to maintain the desired consistency.
It can last for a few weeks to a few months, if stored properly in the refrigerator.
More Nut Butter Recipes:
PrintHomemade Pistachio Nut Butter
Learn how to make pistachio butter at home with simple ingredients! All you need is pistachios, sea salt and a high speed blender, and within minutes you’ll have your very own pistachio butter!
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: snacks
- Method: Food Processor
- Cuisine: American
Instructions
If using raw pistachios:
- Begin by shelling the nuts and place the raw nuts on a cookie sheet. Roast the nuts in a 350-degree oven for 10 minutes or until they are dark and roasted.
- Let the pistachio nuts cool for 5 minutes before processing.
- Pour the nuts into a food processor and process for 1-2 minutes or until it has a creamy texture. If you need to add a few teaspoons of oil to the nut butter, you may add it while it’s mixing in the food processor.
- Add half a teaspoon of sea salt and process until combined.
- Pour the pistachio butter into an airtight container and store it in the refrigerator for up to two weeks.
If using roasted Pistachios:
- If you’re using roasted pistachios, you will need to spread them over a cookie sheet and lightly toast them in a 350 degree oven for 3-5 minutes.
- Let the pistachio nuts cool for 5 minutes before processing.
- Pour the nuts into a food processor and process for 1-2 minutes or until it has a creamy texture. If you need to add a few teaspoons of oil to the nut butter, you may add it while it’s mixing in the food processor.
- Add half a teaspoon of sea salt and process until combined.
Nutrition Facts
- Serving Size: 1 tablespoon
- Calories: 86
- Sugar: 1g
- Fat: 7g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
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