Want to try making pistachio butter at home? It’s easy to make and a delicious alternative to more common nut butters. All you need are two simple ingredients and about 15 minutes to whip it up.
Spread out the shelled pistachios on a baking sheet and place in the oven for five minutes.
Remove from the oven and let cool for five minutes.
Transfer to a food processor and process until smooth and creamy, scraping down the sides as needed.
It will take 8-10 minutes to turn creamy. Allow the food processor a break if needed to cool down.
When creamy, add a pinch or two of salt and process again to mix in. Taste and add more if desired.
If you want to add any addtional flavors, add at the end with the salt.
Notes
Makes about 1 cup of pistachio butter. One serving is 2 tablespoons.
Don’t skip toasting the nuts. This step is essential even if the nuts you use are already roasted. The heat releases the oils in the nuts which is important to the creamy texture of the pistachio butter. It also makes the flavor nice and toasty!
For a high-speed blender. Though you can use a high-speed blender, I recommend using a food processor if you have one. If you do not, just use the tamper of the blender to help keep the pistachios moving through the blender, preventing the blender from overheating or burning out.
Blending may take longer than you think. On average I found it took 10-12 minutes to process the nuts and begin to take on the consistency of nut butter.
Take blending breaks if needed. Don’t burn out the motor on your food processor. I recommend taking breaks while processing to let the machine rest.
Add neutral oil if desired. To help speed up the blending process, feel free to blend in 1 teaspoon of neutral oil such as avocado oil, pistachio oil, or grapeseed oil during the final stages of processing.