Homemade Pistachio Butter: The Ultimate Easy & Creamy Recipe
Discover how to make rich, creamy homemade pistachio butter with this easy recipe. Using raw, shelled pistachios, optionally toasted to deepen flavor, this nut butter is naturally delicious and perfect for spreading, baking, or adding a nutty twist to your favorite dishes. Customize with a pinch of flaky sea salt and optional sweet or aromatic add-ins for a personalized treat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup of pistachio butter 1x
- Category: Nut Butter
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 1 pound raw, shelled pistachios
- Pinch of flaky sea salt (such as Maldon or fleur de sel)
Optional Add-Ins
- 1–2 teaspoons honey or maple syrup (for sweetness)
- 1/2 teaspoon vanilla extract
- Pinch of ground cardamom or cinnamon (for warmth)
Instructions
- Prepare Pistachios: Inspect your raw shelled pistachios for any shells or discoloration. If you prefer toasted pistachios for enhanced flavor, spread them evenly on a baking sheet and roast at 325°F (163°C) for 8-10 minutes until fragrant and slightly golden. Allow them to cool completely before processing.
- Break Down Nuts: Place the cooled pistachios into a food processor. Pulse several times to break the nuts into smaller pieces, preparing them for continuous blending.
- Process to Crumbly Texture: Process the pistachios continuously for 2-3 minutes until they become crumbly.
- Scrape and Continue Processing: Scrape down the sides of the bowl to ensure even blending. Continue processing; the mixture will transition from dry meal to clumping into a ball, and finally to a smooth, creamy butter. This can take 8-12 minutes total depending on your equipment and pistachio freshness. Pause occasionally to prevent motor overheating.
- Customize Butter: Once smooth, add a pinch of flaky sea salt and any optional ingredients like honey, maple syrup, vanilla extract, or spices. Blend briefly to incorporate.
- Store Your Pistachio Butter: Transfer the finished pistachio butter into an airtight jar. Store in the refrigerator for up to 3 weeks. Stir before use if oil separation occurs.
Notes
- Use raw, unsalted, shelled pistachios for best flavor and texture.
- Toasting pistachios is recommended to enhance flavor but optional.
- Process the nuts in a strong food processor or a high-powered blender like a Vitamix to achieve smooth butter.
- Pause processing periodically to prevent appliance overheating.
- Add sweeteners or spices according to your taste preference, or keep it pure with just salt.
- Store in an airtight container refrigerated for optimal freshness.
Keywords: homemade pistachio butter, pistachio spread, nut butter recipe, creamy nut butter, toasted pistachios
