Pistachio Is in and This Creamy Homemade Pistachio Butter Recipe Is a Must-Try: Step by Step

Say hello to your new favorite spread: homemade pistachio butter. The first time I made this, I was amazed at how simple, healthy and delicious it was, quickly becoming my go-to for breakfast. Plus, you can make it at home in just 20 minutes and all you need are pistachios and a blender. I also have expert tips for choosing your pistachios and getting a vibrant green color. Here’s how to make your own pistachio butter.

What is pistachio butter?

Pistachio butter is a creamy, nutty spread made from finely ground pistachios. Pre-made versions can often be found in health food stores or specialty markets, and they typically contain just a few ingredients: roasted pistachios, a bit of salt and sometimes a touch of oil to enhance smoothness. The process of grinding pistachios into a thick, creamy paste is similar to that of peanut or almond butter.

Nutritionally, pistachio butter is rich in protein, healthy fats, vitamins and minerals, making it a nutritious choice for a snack or an ingredient in various recipes. It’s packed with antioxidants and offers a good amount of dietary fiber.

How to make delicious pistachio butter

Want to make the best homemade pistachio butter? Here are some pro tips to ensure your pistachio butter turns out perfect:

1. Choose high-quality pistachios

Opt for raw, unsalted pistachios for the freshest flavor. If you can find them, go for slivered or shelled pistachios to save time and effort on blanching, peeling and peeling. Look for vibrant green nuts, as these tend to be the freshest and most flavorful.

2. Achieve a vibrant green color

If you use whole in-shell pistachios, it’s best to blanch them briefly in boiling water before soaking in an ice bath. This step helps to enhance the green hue. After blanching, dry the pistachios thoroughly before processing.

3. Toast your pistachios for better flavor

A light toast in the oven will bring out the best nuttiness in your pistachios. This process releases the natural oils and makes them more fragrant. But remember this should be light, so keep your oven low.

4. Get the smoothest consistency

Unless you like a crunchy butter, you’ll want to use a high-powered food processor or blender for a smooth finish. Start by pulsing the pistachios until they’re coarsely ground, then process continuously, scraping down the sides as needed, until the butter reaches your desired consistency. Adding a small amount of neutral oil, such as avocado or almond oil, can help.

Homemade pistachio butter recipe

I loved this 20-minute recipe from Love & Olive Oil. It was the perfect color and consistency, plus prep work is cut in half with shelled pistachios.

Ingredients:

• 2 cups shelled pistachios
• 1 tsp. toasted pistachio oil or other neutral flavored oil, optional
• Fine sea salt, optional, to taste

Directions:

• Total Time: 20 minutes
• Yield: 1 cup (8 servings)

1. Preheat oven to 325°F. Spread the pistachios in an even layer on a cookie sheet. Bake for five to 10 minutes or until fragrant but not yet browned (slivered pistachios will need less time, blanched or whole pistachios will need a few minutes more). Remove from oven and let cool slightly.
2. Transfer pistachios to the bowl of a food processor or blender. Process until pistachios break down into a fine powder. If you’re using a blender, get out the tamper so you can keep the nuts moving.
3. Continue to blitz five to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. Optionally, add oil to help smooth.
4. Once at the desired consistency, add salt (if desired) and pulse once or twice more to combine. Transfer to a jar or other container with an airtight lid.

Storage instructions

While pistachio butter does not need to be refrigerated, it is recommended. It will keep for up to a month in the fridge. However, you can also freeze it for even longer.

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