pistachio butter: The Nutty Delight You Need to Try
This homemade pistachio butter is ultra-smooth, naturally nutty, and lightly sweet — perfect for spreading, swirling into desserts, or enjoying by the spoonful. It’s a rich, creamy treat made from real pistachios, and it's easier to make than you might think. Whether you're topping toast, filling pastries, or making elegant desserts, this pistachio butter adds pure indulgence.
Ingredients
- 1½ cups unsalted shelled pistachios
- 1 tablespoon neutral oil optional, for creamier texture
- 1 –2 teaspoons honey or maple syrup optional, for sweetness
- Pinch of salt
- Optional: ½ teaspoon vanilla extract for flavor depth
Instructions
- Toast pistachios in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant. Let cool slightly.
- Add pistachios to a food processor or high-speed blender. Blend for 5–10 minutes, scraping down the sides as needed.
- Add oil, sweetener, salt, and vanilla (if using), and continue blending until smooth and creamy.
- Transfer to a jar and store in the fridge for up to 2 weeks.
Notes
Use roasted or raw pistachios depending on your flavor preference — roasted adds depth, while raw offers a cleaner, greener taste. Add sweetener gradually to adjust to your taste. Want it spreadable straight from the fridge? Add a little more oil.