Description
This Homemade Pistachio Butter is liquid gold! Made with just roasted pistachios and a touch of salt, it is creamier, cheaper, and more delicious than any store-bought version. Perfect for toast, oatmeal, or baking.
Ingredients
2 cups shelled pistachios (roasted, unsalted)
1–2 teaspoons honey or maple syrup (optional)
1/2 teaspoon vanilla extract (optional)
Pinch of sea salt (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Spread the pistachios on a baking sheet and roast for 8–10 minutes until fragrant. Let them cool slightly but keep them warm.
2. Add the warm pistachios to a high-speed blender or food processor. Process on high for 1–2 minutes, then stop to scrape down the sides.
3. Continue blending for 5–7 minutes. The nuts will turn from crumbs to a thick ball, and finally release their oils to become a smooth, creamy butter. Be patient!
4. Once smooth, add the honey, vanilla, and salt if using. Blend for another 30 seconds to combine.
5. Transfer to an airtight jar and store in the refrigerator for up to 3 weeks.
Notes
Storage: The butter will thicken in the fridge. Stir or let sit at room temperature to soften before using.
Creaminess Hack: If your blender is struggling, add 1-2 teaspoons of coconut oil to help smooth it out.
Avoid Water: Never add water or milk, as this will cause the butter to seize and clump.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment, Breakfast, Snack
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 2g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg