Homemade Creamy Pistachio Butter
This creamy pistachio butter is a rich, nutty spread made with just 2 ingredients. Perfect for toast, desserts, or as a luxurious addition to smoothies and baking.
Equipment
- Food Processor or High-Speed Blender
- Spatula
- Jar for storage
Ingredients
- 2 cups raw shelled pistachios unsalted
- 1 tablespoon neutral oil (optional) such as sunflower or avocado oil
Instructions
- Preheat the oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 8–10 minutes, stirring halfway.
- Allow roasted pistachios to cool slightly. Transfer to a food processor or high-speed blender.
- Blend until the pistachios turn into a smooth butter, pausing to scrape down the sides as needed. This can take 5–10 minutes depending on your machine.
- If the mixture is too thick, add a bit of neutral oil to achieve a creamier consistency.
- Transfer to a clean jar. Store in the refrigerator for up to 1 month.
Notes
Optional add-ins include a pinch of salt, honey, or vanilla for a sweet twist. Use this butter on toast, in baking, or by the spoonful!