Description
Make your own creamy pistachio butter at home. This simple recipe uses a blender or food processor to transform shelled pistachios into a smooth, delicious spread.
Ingredients
Scale
- 2 cups (about 250g) shelled pistachios (raw or roasted, unsalted)
- 1-2 tablespoons neutral oil (like grapeseed or sunflower oil, optional, for smoother consistency)
- Pinch of salt (optional, if using unsalted pistachios)
Instructions
- Spread the shelled pistachios on a baking sheet.
- Roast the pistachios in a preheated oven at 300°F (150°C) for 5-7 minutes, until fragrant. This step is optional but enhances flavor.
- Transfer the warm pistachios to a high-speed blender or food processor.
- Process the pistachios. Initially, they will turn into a coarse meal, then a sticky ball, and finally a smooth, creamy butter. This process can take 5-15 minutes, depending on your machine.
- Scrape down the sides of the blender or food processor regularly to ensure even processing.
- If the mixture is too thick or not becoming smooth, add 1-2 tablespoons of neutral oil, one tablespoon at a time, until desired consistency is reached.
- Add a pinch of salt if using unsalted pistachios and process for another 30 seconds to combine.
- Transfer the homemade pistachio butter to an airtight jar.
- Store at room temperature for up to 2 weeks or in the refrigerator for up to 1 month.
Notes
- Ensure your pistachios are shelled.
- Roasting pistachios brings out their flavor.
- Patience is key during processing; the pistachios will eventually release their oils.
- Adjust oil amount to reach your preferred consistency.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Condiment
- Method: Blender/Food Processor
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 2g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg