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I am here to show you how to make homemade pistachio butter so you don’t have to spend a ton of money buying it online or at the stores! It is easy to make and only requires two simple ingredients: pistachios and a bit of salt.
You may also like my pistachio cream recipe, which is more on the sweeter side.
Recipe Overview
The only cook time needed here is baking the pistachios for a bit, just until they are fragrant. Ever since the remake of the Dubai Chocolate bar started to go viral, the internet has been full of pistachio recipes. Not complaining since I love pistachios and it’s been fun making all sorts of recipes with pistachios.
This homemade pistachio butter is very easy to make and just requires a bit of patience for the pistachios to process fully and form a butter-like texture. The patience will allow you to skip the addition of oil, which isn’t really needed. Follow along on how to make it.
Ingredients needed
Below are the ingredients you will need to make your pistachio butter at home. Essentially, you will only need raw shelled pistachios and a dash of salt.
How to make pistachio Butter
Below is the step-by-step process for making pistachio butter at home. It will require some patience but you will end up with pistachio butter I promise.
Preheat the oven to 350°F and grab a sheet pan. Any size works.
Steps 1-2: Add the pistachios to the sheet and spread them over the pan in an even layer.
Step 3: Bake for 5-6 minutes or until just fragrant. They do not need to be fully toasted. Larger whole pistachios can be baked for 7-8 minutes. Allow them to cool slightly for 2-3 minutes. If your pistachios have skin on them, you can rub them with your fingers to peel some of the skin off. The peel just gives it a darker color. No big deal.
Step 4: Add the pistachios to a food processor and add a bit of salt.
- Steps 5 and 6: Process for a couple of minutes. Using a spatula, scrape down the sides and process again for another 2-3 minutes.
- Steps 7 and 8: Repeat this process until you get a smooth consistency and butter-like texture. This will take an additional 4-5 times of processing and a total of 20 minutes or so, depending on the food processor. Be patient, it will happen. (see note) Pour the pistachio butter into 2 small jars or one large Jar. It will yield 1.5 cups of pistachio butter.
Tips from my kitchen
- Toasted pistacahios will work, but try to get unsalted and rub them to peel some of the skin off. I prefer using raw pistachios but its not a deal breaker.
- You don’t need any added oil, but to speed up the blending process, you may add 2 tablespoons of any neutral-tasting oil.
- This pistachio butter will not have a sweet taste of sweetness, so you can consider adding a bit of sweetness. I would add about 1/4 cup of honey.
- Can be stored on your counter for up to 2 weeks.
Common Questions
Yes. Even though it is not ideal but it will work. Remove sells, soak for 5 minutes in hot water so you can easily peel off the skin (if possible). Removing the skin only gives the pistachio butter that bright green color. If you decide to not peel it, it will just end up having a darker color. If using salted pistachios, do not add any salt.
I keep my pistachio butter on my kitchen counter in a tightly sealed jar for up to 2 weeks. After that, it can be stored in the fridge for up to 2 months.
Yes. If you prefer it more on the sweet side, you can add 2-4 tablespoons of honey, maple syrup, or agave.
You may also like
- Pistachio Crusted Salmon
- Coconut Cake
- Scrambled Pancakes
- Turkish Pasta
- Blueberry Oatmeal Cookies
- Mixed Berry Salad
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Homemade Pistachio Butter
Video
Ingredients
- 16 ounce Raw Shelled Pistachios, about 3 cups
- 1/2 teaspoon Salt
Instructions
- Preheat the oven to 350°F and have a sheet pan ready.
- Add the 16 ounce Raw Shelled Pistachios on a sheet pan and, using your hands or a spatula, spread them in an even layer on the sheet pan.
- Bake for 5-6 minutes just until fragrant. Allow them to cool for 2-3 minutes.
- Transfer the pistachios to a high-powered food processor, add the 1/2 teaspoon Salt, and process for a couple of minutes.
- Using a spatula, scrape down the sides and process again for another 2-3 minutes.
- Repeat this process until you get a smooth consistency and butter-like texture. This will take an additional 4-5 times of processing and a total of 20 minutes or so, depending on the food processor. Be patient, it will happen. (see note)
- Pour the pistachio butter into 2 small jars or one large Jar. It will yield 1.5 cups of pistachio butter. (see note).
Notes
- This recipe yields just about 1.5 cups of pistachio butter.
- Each serving is 2 tablespoons.
- This takes time and patience. Most would add a bit of oil to speed up the process, and the pistachio butter will form quickly and take less time. I didn’t think it was necessary to add oil. Pistachios are already high in calories and have their natural Oils. Adding oil is not needed.
- The taste is not sweet! If you are looking for a bit of sweetness, I suggest you add about 1/4 cup of honey.
- The pistachios do not need to be toasted fully.
- If you are going to use already roasted pistachios, try to use light salt or unsalted. I would also recommend peeling the dark skin off if you can. It is a tedious process, but you can boil the pistachios for about 3 minutes. It will help the peeling process. You can also keep the skin on, the pistachio butter will just be a bit darker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
