If you’ve never tried pistachio butter, get ready to meet your new favorite spread. It’s creamy, slightly sweet, packed with flavor, and made from just one main ingredient: pistachios. Whether you spread it on toast, swirl it into oatmeal, or spoon it straight from the jar, this green-hued nut butter is a delicious and nutrient-rich alternative to peanut or almond butter.
The best part? Making pistachio butter at home is easier than you think—and it only takes about 15 minutes.
Table of Contents
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Creamy Pistachio Butter
Ingredients
Equipment
Method
- Place roasted pistachios in the food processor and pulse until a fine meal forms.
- Continue processing, scraping down sides as needed, until oils release and mixture becomes creamy, about 2–4 minutes.
- If desired, add oil, salt, and sweetener; process again until smooth and well combined.
- Taste and adjust salt or sweetness. Transfer to a jar and store in the refrigerator for up to 3 weeks.
Notes
What Is Pistachio Butter?
Pistachio butter is a rich, creamy spread made by grinding roasted pistachios into a silky smooth texture. Its subtly sweet, nutty flavor falls somewhere between the boldness of peanut butter and the mildness of almond butter.
It’s great for:
- Spreading on toast or waffles
- Stirring into smoothies or yogurt
- Baking in cookies or cakes
- Making pistachio-flavored sauces or frostings
Plus, homemade pistachio butter contains no added oils, sugars, or preservatives—just pure nutty goodness.
Ingredients You’ll Need
You only need one ingredient to make pistachio butter—but you can add a few optional extras if you want to customize the flavor or texture.
Base:
- 2 cups shelled pistachios (roasted, unsalted is best)
Optional Add-Ins:
- 1–2 tsp honey or maple syrup (for sweetness)
- 1 tbsp neutral oil (like avocado or grapeseed for smoother texture)
- Pinch of sea salt
- Dash of cinnamon or vanilla extract
Pro Tip: Toasting the pistachios before blending intensifies the flavor and helps release natural oils for a smoother blend.
How to Make Pistachio Butter at Home
This is a true “blend it and forget it” recipe. Here’s how to do it:
Step 1: Roast the Pistachios
Preheat your oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 8–10 minutes, stirring halfway. Let them cool slightly before blending.
Step 2: Blend
Place roasted pistachios in a high-speed food processor or blender. Blend for 1–2 minutes, scrape down the sides, and continue blending in 30-second intervals until smooth. It may take 6–10 minutes total.
Step 3: Adjust Texture and Flavor
If needed, add a tablespoon of oil to thin it out or a bit of honey/maple for sweetness. Blend again until fully incorporated.
Step 4: Store
Transfer to a glass jar with a lid and store at room temperature (up to 1 week) or in the fridge (up to 1 month).
Why Make Pistachio Butter?
| Benefit | Why It Matters |
|---|---|
| Pure Ingredients | No added oils or sugars |
| Nutrient Dense | Full of fiber, protein, and antioxidants |
| Versatile | Sweet or savory uses |
| Naturally Green | Beautiful color without additives |
| Customizable | Control sweetness, salt, and texture |
How to Use Pistachio Butter
This flavorful spread isn’t just for toast! Try these ideas:
- On breakfast: Toast, waffles, oatmeal, pancakes
- In baking: Cookies, muffins, or layered in cakes
- As a dip: For apples, bananas, or crackers
- In sauces: Blend with olive oil and lemon for pasta or grain bowls
- As frosting: Mix with powdered sugar and cream for nutty cupcakes
Want to get creative? Swirl it into cheesecake batter or drizzle it over vanilla ice cream.
Storage Tips & Shelf Life
- Room Temp: Store in a dark pantry for up to 1 week (if no sweeteners added).
- Refrigerated: Keeps for up to 4 weeks in a sealed jar.
- Freezer: Freeze in small jars or ice cube trays for up to 3 months. Thaw overnight.
Always use a clean spoon to avoid contamination and extend shelf life.
Variations to Try
- Sweet Pistachio Butter: Add maple syrup + vanilla extract
- Salted Chocolate: Stir in melted dark chocolate and sea salt flakes
- Pistachio Coconut: Blend in shredded coconut for texture
- Spiced: Add cardamom or cinnamon for a Middle Eastern flavor twist
- Vegan Protein Boost: Mix in a scoop of plant-based protein powder
Nutrition Info (Per Tablespoon)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 90–100 kcal |
| Fat | 8g |
| Carbs | 3–4g |
| Protein | 3g |
| Sugar | <1g (unsweetened) |
Note: Will vary depending on sweeteners/oil added.
FAQ: Pistachio Butter
Is pistachio butter healthy?
Yes! It’s full of healthy fats, plant protein, fiber, and antioxidants. Just keep an eye on added sugar or oils.
Do I need to remove pistachio skins?
No, but removing them makes the butter smoother and brighter green. Rub roasted pistachios in a towel to loosen skins if preferred.
Can I make pistachio butter without a food processor?
You can use a high-powered blender, but it may require more scraping and blending. A food processor is ideal for smooth texture.
Can I use salted or flavored pistachios?
You can—but stick to unsalted roasted pistachios for best flavor control. Avoid pre-flavored or dyed nuts.
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Final Thoughts
Pistachio butter is an underrated gem. It’s simple, satisfying, and far more versatile than you’d expect. Whether you’re eating clean, baking creatively, or just switching up your nut butter game, this green beauty is worth making from scratch.
Try it once—and you’ll never look at store-bought spreads the same way again.
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