How to make Pistachio Butter

5 from 1 vote

When you learn how to make pistachio butter using this quick and easy 2-step method you’ll never go back to the store bought stuff ever again! In just 20 minutes or less, you can turn vibrant green pistachios into silky smooth and creamy healthy nut butter that is perfect for both savory and sweet recipes!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 450kcal

Author: Katalin Nagy

Equipment

Ingredients

400 g Pistachio best to purchase vibrant green color raw pistachio without shell and without skin

Metric - US Customary

Instructions

How to make Pistachio butter

If using pistachios with skin on, first you want to boil them for 1-2 minutes, then drain them and rub them in between kitchen towels to remove the skin. You will probably have to continue the process of peeling individually until all the pistachios are without skin. This can take 30-60 minutes. Then, proceed with roasting as per the next step.
Pre-heat oven to 180 C / 356 F ( no fan).
Ideally, use vibrant green color raw pistachios without the skin. Spread them on a baking tray in a single layer and toast them for 8-10 minutes, do not wait until they get darker in color.
Let the pistachios come to room temperature before processing them.
Transfer the pistachios to your blender or food processor and start processing them on high power taking a break every 30-60 seconds. Scrape down the sides with a spatula during the breaks.
The pistachios will first break into a crumb-like consistency, then into a thick pistachio paste, then it will get creamier, followed by a silky smooth liquid texture.
The process can take anywhere in between 2-10 minutes depending on the power of your machine. For me, it took 2 minutes to get a super smooth and runny hazelnut butter without using any oil or water.
You can add a pinch of salt, sugar, or another sweetener, or spices after you achieved the right consistency on your pistachio butter.

How to store homemade pistachio butter

Store the pistachio butter refrigerated in an airtight jar for 4-6 weeks.

Notes

Do not salted or shelled pistachios, try to purchase raw green pistachios without skin.
Pistachios with skin must first be boiled and the skin removed before being roasted for the best tasting most vibrant green homemade pistachio butter.
You must use a high-speed blender or powerful food processor to make this nut butter recipe. A standard machine will burn down because it can’t handle nuts..
If the nuts get stuck or don’t seem to be processing well after 10 minutes you can slowly add a bit of coconut oil, water, or maple syrup.
It’s crucial that you use the right quantity of nuts. Too many at one time and the machine won’t be able to process them and too few they will get lost in the blender.
Any extra ingredients must be added to the nut butter after it’s made or it can cause it to seize up.

Nutrition