Description
This homemade pistachio butter recipe features roasted raw, unsalted pistachios blended into a creamy, naturally green spread. Roasting brings out a deeper, rich flavor, while optional additions like neutral oil and a drizzle of honey or maple syrup help achieve the perfect texture and taste. Ideal for spreading on toast, swirling into oatmeal, or using in baking, this versatile pistachio butter combines natural nutty goodness with a smooth, silky consistency.
Ingredients
Pistachio Butter Ingredients
- 1 ½ cups raw shelled pistachios (unsalted)
- 1 to 2 teaspoons neutral oil (such as grapeseed or avocado), optional
- Pinch of salt, optional
- Drizzle of honey or maple syrup, optional
Instructions
- Preheat and roast pistachios: Preheat your oven to 350°F (175°C). Spread the raw shelled pistachios evenly on a baking sheet and roast them for about 8-10 minutes, stirring halfway through, until they are fragrant and lightly golden. Be careful not to over-roast to avoid bitterness.
- Cool the pistachios: Remove the nuts from the oven and let them cool completely. This step ensures that the oils stabilize for blending and improves the butter’s texture.
- Blend into butter: Transfer the cooled pistachios to a powerful food processor. Blend them continuously, stopping occasionally to scrape down the sides, until the mixture becomes creamy and smooth. This may take 5-10 minutes depending on your processor.
- Add optional ingredients: If desired, add 1-2 teaspoons of neutral oil to help achieve a silkier consistency. Add a pinch of salt for flavor balance and a drizzle of honey or maple syrup if you prefer a touch of sweetness. Blend again until all ingredients are fully incorporated and the butter reaches the desired smoothness.
- Store and serve: Transfer the pistachio butter into a clean jar with a lid. Store in the refrigerator for up to two weeks. Spread on toast, mix into oatmeal, or use in baking as a delicious nutty spread.
Notes
- The roasting step is crucial for developing flavor; watch closely to avoid burning or over-roasting, which can introduce bitterness.
- Use a high-powered food processor to ensure the pistachios break down into a smooth butter rather than a coarse paste.
- Adding neutral oil is optional but helpful if your processor struggles to reach a creamy texture.
- Sweeteners are optional and can be adjusted to taste for a naturally nutty or slightly sweet spread.
- Store pistachio butter in an airtight container in the fridge to maintain freshness for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Baking
- Cuisine: American
