Description
With just two main ingredients and a food processor, you can create this gourmet treat that’s perfect for spreading on toast, swirling into desserts.
Ingredients
For the Pistachio Butter:
- 2 cups (250g) shelled pistachios, preferably raw and unsalted
- 1 teaspoon toasted pistachio oil or neutral-flavored oil (optional)
- Fine sea salt to taste (optional)
Optional Enhancements:
- 1–2 teaspoons sugar, honey, or maple syrup for sweetness
- A few drops of almond extract for traditional pistachio flavor
- 1–2 drops natural green food coloring (if desired)
Instructions
Toast the Pistachios: Preheat your oven to 325°F. Spread the shelled pistachios in an even layer on a baking sheet. Toast for 5-10 minutes until fragrant but not browned – you want them lightly toasted to release their natural oils and enhance the nutty flavor.
② Cool & Transfer: Remove the pistachios from the oven and let them cool slightly. Transfer the warm, toasted pistachios to a high-powered food processor or blender (you’ll need the tamper if using a blender).
③ Create the Powder: Begin processing the pistachios until they break down into a fine, powder-like consistency. This is actually pistachio flour at this stage! Continue processing as the mixture will start to clump together and form a thick, dough-like paste.
④ Transform to Butter: Keep processing for 5-10 minutes, scraping down the sides of the bowl frequently. The mixture will gradually transform from a thick paste to smooth, creamy butter. If needed, add the optional teaspoon of oil to help achieve the perfect consistency.
⑤ Season & Store: Once you’ve achieved your desired smoothness, add a pinch of salt to taste (if using) and pulse once or twice to combine. Transfer to an airtight jar and refrigerate for up to one month, or freeze for longer storage.
Notes
For the most gorgeous, bright green pistachio butter, start with the greenest pistachios you can find – Turkish or Sicilian varieties are often much greener than California pistachios. If you want an extra-smooth texture, blanch your pistachios first by boiling them for just 20-30 seconds, then peeling off the papery skins. The blanching process enhances the natural green color and creates an incredibly smooth final product!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 16 servings
- Calories: 86kcal
- Sugar: 1g
- Sodium: 36mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g