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Homemade Pistachio Butter photo

Pistachio Butter

This Pistachio Butter is creamy, dreamy, and oh-so-delicious! Perfect for spreading, dipping, or swirling into your favorite dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Snack, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups pistachios (240g) - shelled and raw or roasted
  • pinch salt (optional)
  • ground cardamom or cinnamon (optional)
  • 1/3 cup granulated sweetener (optional, such as maple syrup or coconut sugar)

Equipment

  • Food processor
  • Spatula
  • Glass jar or container

Method
 

Instructions
  1. Step 1: Prepare the pistachios by placing them into the food processor. If using raw pistachios, roast them lightly in the oven at 350°F (175°C) for about 10 minutes.
  2. Step 2: Blend the pistachios in the food processor until they break down into a coarse meal. Keep processing, scraping down the sides as needed until they form a thick paste.
  3. Step 3: Continue blending for about 5 to 10 minutes until the pistachios release their oils and transform into a creamy butter. Add a teaspoon of neutral oil if the mixture is too thick.
  4. Step 4: Once creamy, season to taste with salt and any optional spices or sweeteners, then blend again until well combined.
  5. Step 5: Transfer the pistachio butter into a glass jar or container. Allow it to cool completely before sealing. Enjoy!

Notes

  • Store pistachio butter in an airtight container in the refrigerator for up to two weeks.
  • Stir well before using, as oils may separate.
  • Freeze in small portions for longer storage; thaw in the fridge overnight.