Instructions

If using raw pistachios:

1. 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. 
2. Let the pistachio nuts cool for 5 minutes before processing.
3. 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. 
4. Add half a teaspoon of sea salt and process until combined. 
5. Pour the pistachio butter into an airtight container and store it in the refrigerator for up to two weeks.

If using roasted Pistachios:

1. 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. 
2. Let the pistachio nuts cool for 5 minutes before processing.
3. 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. 
4. Add half a teaspoon of sea salt and process until combined.