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Pistachio butter in a jar with a spoon in the jar.
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Homemade Pistachio Butter

Simple homemade pistachio Butter made with just one ingredient and a dash of salt. Easy to make and perfect to use as a spread or in baking.
Prep Time5 minutes
Cook Time5 minutes
Process Time30 minutes
Total Time40 minutes
Course: condiment
Cuisine: American
Diet: Gluten Free
Skill Level: Beginner
Servings: 12 servings
Author: Rena

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.
    Hand spreading pistachios on a 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.
    Pistachio and salt are being added to a food processor.
  • Using a spatula, scrape down the sides and process again for another 2-3 minutes.
    spatula scraping down the blended pistachio in the food processor.
  • 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)
    smooth pistachio butter in the food processor.
  • Pour the pistachio butter into 2 small jars or one large Jar. It will yield 1.5 cups of pistachio butter. (see note).
    spatula with pistachio butter on it.

Video

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

Calories: 212kcal | Carbohydrates: 10g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 97mg | Potassium: 387mg | Fiber: 4g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg