Go Back
Creamy homemade pistachio butter spread on toast with pistachios in the background.

Pistachio Butter

A creamy and flavorful homemade pistachio butter that feels fancy but is quick and easy to make. Perfect for spreading, drizzling, or stirring into various dishes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pistachios, shelled (roasted or raw) Use roasted for stronger flavor, and raw should be toasted lightly.
  • 1 pinch salt Only add if using unsalted pistachios.
  • 1 tbsp honey or maple syrup Optional sweetener to taste.
  • 1 tsp vanilla extract Optional flavor enhancer.
  • 1-2 tsp neutral oil Optional, only if needed for texture.

Method
 

Preparation
  1. If using raw pistachios, spread them on a sheet pan and toast at 325 F for about 8 to 10 minutes. Let cool.
  2. Add the pistachios to a food processor and start blending. Initially, they will become chunky crumbs and then a thicker meal.
  3. Stop every minute to scrape down the sides of the bowl to prevent dry pockets.
  4. Once it starts looking creamy, add a pinch of salt and any optional sweeteners or flavors, then blend until smooth.
  5. If the mixture is too thick, add 1 teaspoon of neutral oil and continue blending until you reach the desired smoothness.
  6. Spoon the pistachio butter into a clean jar and allow to cool before sealing.

Notes

Pistachio butter keeps well in the fridge for about 2 to 3 weeks. For a chunkier texture, blend most of it smooth and pulse in a few whole pistachios at the end.