Homemade Pistachio Butter
Make homemade pistachio butter with just one ingredient in 15 minutes! Naturally sweet, creamy, vegan, and oil-free. Perfect for spreading, baking, or enjoying by the spoonful.
A Quick Look At The Recipe
- Ready In: 15 minutes
- Servings: 24 servings
- Calories: ~86 per tablespoon
- Key Ingredients: Pistachios
- Dietary Info: Vegan, gluten-free, refined sugar-free, oil-free
- Why You’ll Love It: Smooth, rich, and creamy pistachio butter with only one ingredient!
Did you know you can make homemade pistachio butter with only one ingredient?
If you know me, then you know I love pistachio everything, as seen in my pistachio stuffed dates, pistachio energy balls, pistachio overnight oats, pistachio thumbprint cookies, and pistachio brownies. It was only a matter of time before pistachio butter made an appearance.
If you’ve made my homemade almond butter or homemade peanut butter, then you know how easy it is to make your own nut butters. And this homemade pistachio butter is just like those: smooth, creamy, naturally sweet, and oil-free.
Table of Contents
If you’ve ever picked up a jar of pistachio butter at the store and paused at the ingredient list (or the price), this recipe is for you. Most store-bought versions are expensive and filled with unnecessary oils, sugars, or even milk powder.
Once you make your own, store-bought will never compare! Swirl it into oatmeal, spread it on warm toast, drizzle it over yogurt, or enjoy a spoonful straight from the jar (no judgement).
Why You’ll Love This Recipe
If you love pistachios as much as I do, I know you’re going to love this pistachio butter recipe!
- Only one ingredient: pistachios (no oils or added sugars)
- Creamy, super smooth, and totally spreadable (or spoonable)
- Easy to make in a blender or food processor
- Customizable with your favorite flavors (salted, vanilla, maple, etc.)
- Naturally vegan, gluten-free, and dairy-free
Only One Ingredient… Pistachios!
As previously mentioned, you only need one ingredient to make homemade pistachio butter: pistachios!
Look for raw, shelled pistachios. These are the pistachios I use. Avoid pre-roasted or salted pistachios. We’re going to lightly roast them to bring out their natural oils and sweetness.
The color will vary depending on the type of pistachios you use; the greener your pistachios are, the brighter the butter will be.
Variations
- Crunchy: Stir in a handful of chopped pistachios at the end for some crunch
- Salted: Add ½ teaspoon of salt to enhance the natural nutty flavor
- Maple Sweetened: Blend in 1–2 tablespoons of maple syrup for natural sweetness
- Vanilla: A splash of vanilla extract brings out the sweetness
- Spiced: Add a pinch of cinnamon or cardamom for a warm, cozy flavor
How to Make Homemade Pistachio Butter (Step-by-Step)
Homemade pistachio butter is super easy to make! I’m going to walk you through the process step-by-step.
- Step 1: Spread the pistachios on a baking sheet and bake at 325°F for 8 minutes. This helps the nuts release their natural oils for smoother blending.
- Step 2: Transfer the roasted pistachios to a food processor or high-speed blender.
- Step 3: Blend for 5-10 minutes, scraping down the sides every so often.
- Step 4: Keep blending. It will go from crumbly → doughy → creamy. Trust the process!
- Step 5: Once creamy, feel free to add any flavor additions like maple syrup, sea salt, vanilla extract, or cinnamon. If it forms into a ball again after adding these, don’t worry—it’s normal. Just keep blending until smooth and spreadable. Patience is key.
- Step 6: Grab a spoonful to taste and adjust, adding a pinch of salt if needed to elevate the flavor. Enjoy!
Scroll down to the recipe card to get the full recipe with measurements!
Megan’s Tips
- Don’t skip the bake: Baking the pistachios brings out their flavors and natural oils to make blending easier
- Be patient while blending: The pistachios will go from crumbly → thick → clumpy → smooth. Just keep blending, it can take up to 15 minutes depending on your food processor
- Scrape down the sides: Keeps everything blending evenly
- Too thick? If your blender needs a little assistance blending the mixture, add a drop of neutral oil, like avocado or sunflower oil, to help loosen it up
- Add a pinch of salt: Enhances all the flavors
How to Use Pistachio Butter
Spoon it…duh! Ha, all jokes aside, here are a few of my favorite ways to enjoy it:
- Spread it on toast with sliced bananas or strawberries
- Swirl into pistachio overnight oats or chia pudding
- Drizzle on smoothie bowls or dairy-free ice cream
- Stuff it inside medjool dates (these pistachio stuffed dates are my weakness)
- Mix it into cookies or energy balls
How to Store Pistachio Butter
- Store in a glass jar: Keeps it fresher and tasting amazing
- Room temperature: Up to 1 week
- Refrigerator: Up to 1 month
If it firms up in the fridge, just let it sit at room temperature for a bit and give it a stir.
Frequently Asked Questions
Use raw, unsalted, shelled pistachios to make homemade pistachio butter.
It probably needs more blending! It takes time for the natural oils to release. Patience is key. If your food processor/blender needs some assistance, add neutral-flavored oil one tablespoon at a time.
Yes! Since this pistachio butter recipe is made with just blended pistachios, it’s packed with healthy fats, plant-based protein, and antioxidants.
More Nut Butter Recipes
Want to make more nut butters at home? Try these recipes next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Homemade Pistachio Butter
Ingredients
- 3 cups pistachios, raw, shelled
Instructions
- Preheat the oven to 325°F.
- Spread the pistachios on a baking sheet and roast for 8 minutes.
- Transfer the roasted pistachios to a food processor (or high-speed blender).
- Blend for about 5-10 minutes, scraping down the sides every so often, until smooth and creamy. It will go from crumbly → doughy → creamy. Trust the process!
- Once creamy, feel free to add any flavor additions (like maple syrup, sea salt, vanilla extract, or cinnamon). If it forms into a ball again after adding these, don’t worry—it’s normal. Just keep blending until smooth and spreadable. Patience is key.
- Pour into small glass jars and enjoy!
Video
Notes
- Don’t skip the bake: Baking the pistachios brings out their flavors and natural oils to make blending easier.
- Be patient while blending: The pistachios will go from crumbly → thick → clumpy → smooth. Just keep blending, it can take up to 15 minutes depending on your food processor
- Scrape down the sides: Keeps everything blending evenly
- Too thick? If your blender needs a little assistance blending the mixture, add a drop of neutral oil, like avocado or sunflower oil, to help loosen it up.
- Add a pinch of salt: Enhances all the flavors
- Storage: Store in a glass jar at room temperature for up to 1 week, or in the refrigerator for up to 1 month.
Oh my goodness, I’ve been eating this with everything! Especially with a little pinch of flaky sea salt….yum!