Description
This homemade pistachio butter is a creamy, flavorful spread made from freshly toasted pistachios. Ideal for spreading on morning toast or gifting, this nut butter offers a rich, nutty taste and smooth texture. Using raw shelled pistachios toasted to perfection, it yields a luscious and versatile butter full of natural goodness.
Ingredients
Ingredients
- 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
- Pinch or more of salt, to taste
Instructions
- Preheat and toast pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios evenly across a rimmed baking sheet. Toast them for about 7 to 9 minutes until they become fragrant, stirring once halfway through to ensure even toasting.
- Cool pistachios: Remove the toasted pistachios from the oven and let them cool until they are just warm, about 10 minutes. This cooling step prevents overheating the processor and ensures smooth blending.
- Process the pistachios: Transfer the warm pistachios to a food processor and add a pinch of salt. Blend until the pistachios transform from flour-like crumbs to a ball then into a smooth, creamy, glossy butter. Pause occasionally to scrape down the sides. If the mixture or machine heats up too much, stop blending and let it cool before continuing.
- Adjust seasoning and finish: Taste the pistachio butter and add more salt if needed, blending briefly again. Let the butter cool to room temperature.
- Store: Transfer the pistachio butter to a mason jar or airtight container. It can be kept at room temperature for up to 1 week or refrigerated for up to 1 month.
Notes
- Change it up: Mix in ground cinnamon or maple syrup at the end of blending for extra spice or sweetness.
- Make it crunchy: Reserve ½ cup of toasted pistachios, blend the rest until creamy, then add the reserved nuts and pulse to your desired crunchiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Nut Butter
- Method: Blending
- Cuisine: American
