Pistachio Butter

This handmade pistachio butter tastes amazing with freshly toasted pistachios! Perfectly creamy and pistachio-flavored.  

– 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios  – Pinch or more of salt, to taste


Preheat the oven to 350°F. Toast pistachios on a rimmed baking sheet for 7–9 minutes, stirring midway, until fragrant.  


Step 1

Let pistachios cool for 10 minutes to warm. Processing pistachios. Add a pinch of salt.  

Step 2

Blend till creamy, scraping sides. Processed pistachios become doughy, creamy, and shiny.   

Step 3

Let the mixture cool for a few minutes if it gets hot or your machine gets tired.   

Step 4

Taste and add salt again. Cool pistachio butter to room temperature and seal in a mason jar.  

Step 5

This nut butter keeps a week at room temperature or a month in the fridge.  

Step 6

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