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Homemade pistachio butter in a glass jar 1

Creamy Pistachio Butter

A rich, flavorful nut butter made simply from roasted pistachios—perfect on toast, in smoothies, or drizzled over desserts.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Spread
Cuisine: International
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups shelled pistachios roasted, unsalted
  • 1 tbsp neutral oil e.g., avocado or grapeseed oil; optional for creamier texture
  • 1/4 tsp salt adjust to taste
Optional Add-ins
  • 1 tsp maple syrup or honey for sweetness

Equipment

  • Food processor
  • Spatula

Method
 

  1. Place roasted pistachios in the food processor and pulse until a fine meal forms.
  2. Continue processing, scraping down sides as needed, until oils release and mixture becomes creamy, about 2–4 minutes.
  3. If desired, add oil, salt, and sweetener; process again until smooth and well combined.
  4. Taste and adjust salt or sweetness. Transfer to a jar and store in the refrigerator for up to 3 weeks.

Notes

For a deeper flavor, roast raw pistachios at 350 °F (175 °C) for 8–10 minutes before processing. Use within 3 weeks and stir before each use.