Homemade Pistachio Butter
Discover how to make homemade pistachio butter with California pistachios! This creamy, nutty spread is perfect for morning toast or as a delicious addition to your favorite recipes.
Ingredients
- 3 cups shelled raw California pistachios
- 4 TBSP neutral oil almond, peanut, or pistachio oil
- pinch of salt
- 1/4-1/2 TBSP honey or more if desired
Instructions
- Preheat the oven to 325℉ (165℃) Spread raw pistachios on a baking sheet. Bake for 5-8 minutes until fragrant but not browned. Remove from the oven and let cool slightly.
- Transfer the lightly toasted pistachios to a food processor or blender. Process until pistachios break down into a fine powder. If you're using a blender, you will need to use the tamper to keep the pistachios moving in the blender pitcher.
- Continue to process the pistachios for 3 minutes, stopping to scrape down the sides. Add the oil, then continue to process until smooth and creamy.
- Once the butter has achieved the desired consistency, add a pinch or two of salt and pulse once or twice more to incorporate the salt. Transfer to a jar with an airtight container.
Video
Notes
Storage:
You can keep the pistachio butter in an airtight container at room temperature for a few weeks or up to a month if refrigerated. To store for longer you can freeze the pistachio butter.
You can keep the pistachio butter in an airtight container at room temperature for a few weeks or up to a month if refrigerated. To store for longer you can freeze the pistachio butter.
Nutrition
Calories: 218kcalCarbohydrates: 9gProtein: 6gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 2mgPotassium: 311mgFiber: 3gSugar: 3gVitamin A: 80IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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