Name: Homemade Pistachio Butter: The Ultimate Easy & Creamy Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 pound raw, shelled pistachios; Pinch of flaky sea salt (such as Maldon or fleur de sel); 1-2 teaspoons honey or maple syrup (for sweetness); 1/2 teaspoon vanilla extract; Pinch of ground cardamom or cinnamon (for warmth)

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Introduction

Homemade pistachio butter is a creamy, rich spread that’s easy to make with just one main ingredient. Whether toasted or raw, pistachios transform into a luscious butter that’s perfect for toast, baking, or straight from the jar. This recipe walks you through the simple steps to create your own flavorful nut butter at home.

A clear glass bowl filled with a thick light green creamy sauce with small darker green specks is placed on a white marbled surface. A wooden spoon holding some of the sauce is lifted above the bowl, showing the sauce dripping slightly from the spoon. Around the bowl, to the left, is a small white bowl with green pistachio nuts, and a small round wooden dish with a reddish-brown powder. Scattered pistachio nuts are also spread on the white marbled surface near the bowl. In the background, there is a white food processor base with visible buttons and a clear lid containing some of the same green sauce. Light is coming from a window behind the scene, giving a natural bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound raw, shelled pistachios (toasted or raw)
Pinch of flaky sea salt (optional)
Optional add-ins: honey or maple syrup, vanilla extract, cardamom, or cinnamon

Instructions

Step 1: If desired, toast the pistachios by spreading them in a single layer on a baking sheet. Roast at 325°F for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Let them cool completely.
Step 2: Add the pistachios to a food processor or high-powered blender. Pulse a few times to begin breaking them down into smaller pieces.
Step 3: Process continuously for 2-3 minutes until the pistachios turn crumbly. Stop and scrape down the sides of the bowl.
Step 4: Continue processing. The mixture will change from a dry meal to a clumping ball, then finally to a smooth, creamy butter. This may take 8-12 minutes in total and requires patience.
Step 5: Once smooth, add a pinch of flaky sea salt and any optional sweeteners or spices if desired. Pulse briefly to combine.
Step 6: Transfer the pistachio butter to a clean jar. Store as directed below.

Tips & Variations

Using toasted pistachios enhances flavor and helps release oils for creamier butter.
Be patient during processing — nuts take time to break down and release oils.
Add a drizzle of honey or maple syrup for a touch of sweetness.
Try a pinch of cardamom or cinnamon for a warm, spicy twist.
If the butter is too thick, add a small amount of neutral oil like grapeseed or walnut oil to loosen the texture.
Use a high-powered food processor rather than a standard blender for best results.

Storage

Store pistachio butter in an airtight container in the refrigerator for up to 3 weeks. Stir before using, as natural oils may separate over time. For easier spreading, let the jar sit at room temperature for 10-15 minutes before serving.

How to Serve

Two thick slices of toasted bread lie flat on a white plate with a white marbled texture background. Each slice is spread heavily with a green paste that looks smooth but slightly chunky, topped with scattered white and green seeds. Above the front slice, a wooden honey dipper held by a woman's hand drizzles golden honey onto the green spread, causing a glossy pool in the center. Around the plate, a few loose seeds add texture. In the blurry background, a small glass bowl with amber honey and a dark small bowl with green powder sit on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Yes, roasted pistachios work well and often produce a richer, more flavorful butter. Just avoid salted nuts to prevent an overly salty spread.

What if my pistachio butter is too thick or crumbly?

Continue processing longer, scraping the sides frequently. If needed, add a small amount of neutral oil to reach your desired creaminess.