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.
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.
Serving: 1tablespoon, Calories: 86kcal, Carbohydrates: 4g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 0.2mg, Potassium: 158mg, Fiber: 2g, Sugar: 1g, Vitamin A: 64IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
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