Our homemade pistachio butter is rich, creamy, and bursting with nutty flavor! Just a few ingredients will let you create a smooth, spreadable butter ideal for toast, pouring over oatmeal, or even baking into mouthy delicacies. It is also naturally loaded with minerals and good fats!
Table of Contents
Why You Would Like This Recipe
Benefits
- Creamy and naturally sweet a lovely texture with a subdued taste.
- Simple to make; ready in ten minutes with few materials.
- Spread it over toast, toss it into yogurt, or drizzle it over desserts.
- A fresh, homemade substitute for store-bought nut butter free of preservatives.
Looking for other high-protein spreads? Check out these Cottage Cheese Recipes!
Foods
Ingredients
- Rich and creamy pistachio butter calls for this here:
- The major ingredient, shelled, unsalted pistachios, has a nutty, somewhat sweet taste.
- Optional natural sweetness is provided by honey or maple syrup.
- Either coconut or olive oil helps to get a smooth, spreadable consistency.
- Sea Salt accentuates the nutty taste.
- The optional vanilla extract mildly enhances the taste of the product.
- The recipe card underneath has full ingredient measurements.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Pistachio Butter: Method
Step 1: Optional Toast the Pistachios
- Turn the oven’s temperature to 350°F (175°C.). Arrange the pistachios on a baking sheet and toast until aromatic, five to seven minutes. Before combining, let them cool just a little.
Step 2: Mix the Nuts
- To a high-speed blender or food processor, add the pistachios. Turn on high for two to three minutes, scraping down the edges as necessary.
Step 3: Add Oil and Sweetener if using
- Add coconut oil (or olive oil), honey (or maple syrup), sea salt, and vanilla essence as the pistachios begin to create a paste. Blend until smooth and creamy.
Step 4: Change Texture
- Add more oil to get your butter’s consistency if it is very thick.
Step 5: Save and Enjoy
- Stow the pistachio butter in an airtight jar in the refrigerator for up to two weeks. Spread it, sprinkle it, or use it in baking.
Love homemade nut butters? Try using them in Healthy Baking Recipes!
Suggestions for Perfecting the Recipe
Tips
- Toasting the pistachios enhances their nutty taste, so adding extra flavor.
- Use a High-Speed Blender to guarantee a creamy consistency.
- Change the sweetness and taste, and, if necessary, add more maple syrup or honey.
- Make it thinner by adding more oil for a drizzler consistency.
Serving Techniques
Ways to Serve
- Made on toast, this is a healthy substitute for peanut butter.
- Drizzle over yogurt or oatmeal to bring richness and taste.
- For a protein and good fat boost, blend into Smoothies.
- In baking, swirl into brownies, cookies, or muffins.
Make Ahead and Organization for Storage
Storing Pistachio Butter
storing pistachio butter
Keep refrigerated in an airtight container for up to two weeks.
Chilling
chilling
Freeze in a sealed container for three months at most. Thaw under refrigeration before using.
Stir Before Starting
Stir Before Starting
Since natural oils separate over time, quickly whisk the butter before serving.
FAQs
Are salted pistachios something I could use?
Indeed, but cut back on or eliminate the additional sea salt.
Could I do this without oil?
Indeed, however, the blending will take longer and won’t be as seamless.
Is this meal vegan?
Sure! Substitute maple syrup for honey.
How can I make it very seamless?
Blend for longer; stop as necessary to scrape down the sides.
Conclusion
Made amazingly simple, creamy, and delicious, this homemade pistachio butter is a great and healthy treat whether you’re sloshing it over toast, combining it into desserts, or eating it straight from the jar. Enjoy! 😞
Pistachio Butter
Equipment
- High-Speed Blender or Food Processor
- Baking Sheet (Optional, for Toasting)
- Airtight Storage Jar
Ingredients
Main Ingredients
- 2 cups shelled, unsalted pistachios
- 2 tbsp honey or maple syrup optional, for sweetness
- 1 tbsp coconut oil or olive oil for extra creaminess
- 1/2 tsp sea salt
- 1/2 tsp vanilla extract optional, for flavor boost
Instructions
- Toast the Pistachios (Optional): Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and toast for 5-7 minutes until fragrant. Let cool slightly.
- Blend the Nuts: Add the pistachios to a high-speed blender or food processor and blend on high for 2-3 minutes. Scrape down the sides as needed.
- Add Oil & Sweetener (If Using): Once the mixture starts to turn into a paste, add coconut oil, honey (or maple syrup), sea salt, and vanilla extract. Continue blending until smooth and creamy.
- Adjust Texture: If the butter is too thick, add a little more oil to reach your desired consistency.
- Store & Enjoy: Transfer the pistachio butter to an airtight jar and store in the fridge for up to 2 weeks. Use it as a spread, drizzle, or baking ingredient!