Homemade Pistachio Butter Recipe
Introduction
Pistachio butter is a creamy, nutty spread that’s easy to make at home with just a few ingredients. This delightful butter brings out the rich flavor and natural sweetness of pistachios, perfect for toast, desserts, or as a dip.
Ingredients
- 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
- Pinch or more of salt, to taste
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios evenly on a rimmed baking sheet and toast them until fragrant, about 7 to 9 minutes, stirring halfway through.
- Step 2: Allow the pistachios to cool until they are just warm, about 10 minutes.
- Step 3: Transfer the warm pistachios to a food processor and add a pinch of salt.
- Step 4: Blend the pistachios until the mixture becomes completely smooth and creamy. Pause occasionally to scrape down the sides. The texture will progress from flour-like clumps to a ball, then finally a glossy cream. If the processor gets hot or struggles, stop and let it cool before continuing.
- Step 5: Taste the pistachio butter and add more salt if desired. Once it reaches room temperature, transfer to a mason jar and seal with a lid.
Tips & Variations
- For extra creaminess, add a teaspoon of mild oil like grapeseed or avocado oil during blending.
- Try stirring in a touch of honey or maple syrup for a sweeter spread.
- Use roasted pistachios for a deeper, nuttier flavor if you prefer.
- Pulse the mixture less if you prefer a chunkier texture with small bits of pistachio.
Storage
Store pistachio butter in a sealed container at room temperature for up to one week. For longer storage, keep it refrigerated for up to one month. Before using refrigerated butter, you can let it come to room temperature or warm it slightly for easier spreading.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios to make pistachio butter?
It’s best to use raw, unsalted pistachios so you can control the salt level. Using salted nuts may result in overly salty butter.
How long does homemade pistachio butter last?
When stored properly, it lasts about one week at room temperature and up to one month in the refrigerator.
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Homemade Pistachio Butter Recipe
- Total Time: 24 minutes
- Yield: About 1 to 1 ½ cups pistachio butter 1x
- Diet: Vegetarian
Description
Homemade pistachio butter is a creamy, rich spread made by toasting raw pistachios and blending them until smooth. Perfect for adding natural nutty flavor to toast, smoothies, or desserts, this simple recipe uses only pistachios and salt to create a delicious, wholesome nut butter with a creamy texture.
Ingredients
Ingredients
- 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
- Pinch or more of salt, to taste
Instructions
- Preheat and toast pistachios: Preheat the oven to 350°F (175°C). Spread the raw shelled pistachios evenly on a rimmed baking sheet. Toast them for 7 to 9 minutes, stirring halfway through, until they are fragrant and slightly golden.
- Cool the pistachios: Remove the pistachios from the oven and let them cool until just warm, about 10 minutes, ensuring they are not hot to touch before processing.
- Blend with salt: Transfer the warm pistachios to a food processor. Add a pinch of salt to taste. Blend the nuts until the texture changes from flour-like crumbs to a ball sticking to the side of the bowl, and finally to a smooth, creamy, and glossy butter. Stop periodically to scrape down the sides to ensure even blending.
- Manage heat during blending: If the food processor or the pistachio mixture becomes hot or if the motor seems strained, stop blending and allow it to cool for a few minutes before continuing to avoid overheating.
- Adjust seasoning and store: Taste the pistachio butter and add more salt if desired. Once smooth and seasoned, allow it to cool to room temperature before transferring it into a clean mason jar or airtight container. Seal tightly. Store at room temperature for up to 1 week or refrigerate for up to 1 month for extended freshness.
Notes
- Use raw pistachios for the best natural flavor and creamy texture.
- To achieve the smoothest butter, be patient while blending as it may take several minutes for the nuts to release their oils.
- If you prefer a thinner consistency, you can mix in a small amount of neutral oil such as grapeseed or light olive oil.
- Homemade pistachio butter can be refrigerated to prolong shelf life and maintain freshness.
- Adding salt balances the flavor but can be adjusted to personal taste or omitted for a no-salt version.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Spread
- Method: Baking
- Cuisine: American
Keywords: pistachio butter, nut butter, homemade nut spread, toasted pistachios, healthy spreads
