Homemade Pistachio Butter

Yield

16 servings · Approximately 1 cup

Cook time

0 minutes

Ingredients

• 2 cups shelled, unsalted pistachios
• 1–2 tablespoons neutral oil, such as avocado or light olive oil, as needed
• 1–2 teaspoons honey or maple syrup, optional
• Pinch of salt

Method

1. For a deeper roasted flavor, preheat the oven to 350°F (175°C). Spread the pistachios on an 18×13-inch baking sheet and toast for 6–8 minutes until fragrant. Let cool slightly. Skip this step for a fresher, greener butter.
2. Place the pistachios in a 4-cup food processor.
3. Process for approximately 8–10 minutes, stopping occasionally to scrape down the sides.
4. The pistachios will gradually change from fine crumbs to a thick paste and eventually become creamy as their natural oils release.
5. Continue blending until the mixture reaches your preferred smoothness.
6. If needed, add neutral oil 1 teaspoon at a time, blending after each addition until the butter becomes smooth and spreadable.
7. Add a pinch of salt and the honey or maple syrup, if using. Blend briefly until combined.
8. Taste and adjust the seasoning or sweetness as desired.
9. Transfer to a clean, airtight glass jar and refrigerate.
10. Allow to soften slightly before serving if the butter becomes firm when chilled.

Kitchen notes

Timing guide:
Cook time: 0 minutes (6–8 minutes if toasting)

Practical Woman's Secret
For a naturally vibrant green pistachio butter, use raw, unsalted pistachios with as much of their brown skins removed as possible. For a richer, toasted flavor, roast them lightly before blending.