Let’s cut the nonsense: store-bought nut butter? It’s fine. But fine doesn’t cut it here. You want something real, something super tasty, something that makes you pause mid-bite and think, “Yeah, this is what I’ve been craving.” That’s where our CA GROWN pistachio butter comes in.

Why You Should Be Making Your Own Pistachio Butter

This isn’t just about how good it tastes, though that impossibly creamy texture and rich, nutty flavor certainly help. It’s about an indulgent treat that really allows you to take control. You’re the boss—deciding how salty, how sweet, how smooth this jar of green gold is going to be. And with California’s pistachios in the mix? You’re already winning.

The California Pistachio: A Superstar in Green

Let’s talk about the star of the show. California pistachios aren’t just any nuts; they’re the nuts. They own the green color like a badge of honor, and for good reason. These pistachio nuts are sustainably grown, expertly cultivated, and pack a flavor that doesn’t apologize for its boldness.

California produces 98% of the U.S. pistachio crop—wrap your head around that. These orchards are built on dedication, hard work, and a whole lot of sunshine. The result? Pistachios that are packed with protein, healthy fats, and enough antioxidants to make you feel really good about your snack choices.

California pistachios aren’t just nuts—they’re the result of sun, soil, and a touch of human ingenuity working in perfect harmony. Vibrant green, sustainably grown, and unapologetically delicious.

---

Making Homemade Pistachio Butter: The Basics

This isn’t rocket science, folks. With just a few ingredients and a food processor, you can churn out something so good you’ll want to eat it straight from the jar.

Here’s what you need:

• 3 cups raw California pistachios: Go for organic if you can.
• 1 teaspoon neutral oil: Pistachio oil is a solid move, but almond or peanut works too.
• Pinch of salt: Because everything needs a little salt.
• Optional touch of California honey: For those who want to add a touch of sweetness.

---

The Method: From Pistachios to Pure Magic

1. Toast Your Pistachios: Lightly roast those beauties at 325°F (165°C) for about 5-8 minutes. Don’t overdo it—just enough to wake up the oils and get that nutty aroma going.
2. Break out the Food Processor: Toss the toasted pistachios into the machine and let it rip. You’ll need to stop and scrape down the sides 3-4 times, at least. It’ll look like it’s going nowhere at first—just a sad little crumble—but trust the process. When scraping down the sides for the second time add the oil and continue to process again until a ball of pistachio paste forms. Drizzle in 1/2 – 1 teaspoon of honey if using then continue to process. In a few minutes, you’ll hit creamy, spreadable perfection.
3. Add the Salt: Once you’ve got a paste, toss in a pinch of salt. Blend it again until it’s incorporated, and the texture is smooth, luscious, and ready to be devoured.
4. Jar It Up: Transfer the goods to a glass jar. A little jar for you, maybe one for a friend—if you’re feeling generous.

---

What to Do with Pistachio Butter

Here’s where the fun begins. Pistachio butter is incredible in all sorts of applications. Here are a few of our favorite ways to devour it:

• Protein Packed Gym Snack: A new spin on the viral weightlifter’s prune; creamy pistachio butter, chopped pistachios, and a drizzle of dark chocolate over a California prune. A delicious frozen treat, that is packed with protein and fiber.
• Toast Topper: Toast your favorite bread and spread a thick layer of pistachio butter on top. For a real treat, drizzle honey on top before serving.
• Smoothie Magic: A dollop in your morning blender creation adds a punch of nutty flavor and creaminess.
• Bake It Into Everything: Cookies, brownies, cakes—if it’s baked, it deserves pistachio butter.
• Savory Brilliance: Stir it into pasta sauces, drizzle it over roasted veggies, or mix it into a bold vinaigrette.
• The Spoon Test: Straight from the jar to your face. No judgment.

---

Here’s the truth: making pistachio butter is more than just a one-time kitchen project. It’s a game-changer. An experience that will really change the way you think about making and devouring homemade nut butter.

So, grab those pistachios and fire up your food processor. Then, spread it, stir it, bake it—heck, just eat it off a spoon. Whatever you do, you’ll be so glad you took the time to give this recipe a whirl!

NEED A PLAYLIST FOR MAKING PISTACHIO BUTTER? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

Tried this recipe? Let us know how it turned out! Share your pistachio butter creations using #CAGROWN or tag us on Instagram. Hungry for more? Follow us on Pinterest for all the inspiration you didn’t know you needed.

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

More Delicious Ways to Devour Pistachios