Homemade Pistachio Butter
Homemade Pistachio Butter
Ingredients
- 1 1/2 cups shelled pistachios, roasted and unsalted
- 1 tablespoon pistachio oil, or neutral oil like grapeseed or avocado oil
- 1 tablespoon granulated sugar, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Place the roasted, unsalted shelled pistachios into the bowl of a food processor fitted with a steel blade.
⏱️ 1 min
- 2
Process the pistachios for 2-3 minutes, scraping down the sides of the bowl occasionally, until they form a fine, crumbly meal.
⏱️ 3 min
- 3
Add the pistachio oil (or neutral oil), granulated sugar, and salt to the food processor. Continue processing.
⏱️ 1 min
- 4
Process for another 4-6 minutes, or until the mixture transforms into a smooth, creamy butter. It will go through stages of a thick paste before becoming completely smooth. Be patient and continue scraping down the sides as needed.
⏱️ 5 min
- 5
Taste the pistachio butter and adjust sugar or salt if desired. Process for a few more seconds to incorporate any adjustments.
⏱️ 1 min
- 6
Transfer the homemade pistachio butter to an airtight jar. It can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. If stored in the refrigerator, it may firm up; let it sit at room temperature for a bit before serving to soften.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Pistachio Butter
- 1 1/2 cups shelled pistachios, roasted and unsalted
- 1 tablespoon pistachio oil, or neutral oil like grapeseed or avocado oil
- 1 tablespoon granulated sugar, or to taste
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Place the roasted, unsalted shelled pistachios into the bowl of a food processor fitted with a steel blade.
⏱️ 1 min - 2
Process the pistachios for 2-3 minutes, scraping down the sides of the bowl occasionally, until they form a fine, crumbly meal.
⏱️ 3 min - 3
Add the pistachio oil (or neutral oil), granulated sugar, and salt to the food processor. Continue processing.
⏱️ 1 min - 4
Process for another 4-6 minutes, or until the mixture transforms into a smooth, creamy butter. It will go through stages of a thick paste before becoming completely smooth. Be patient and continue scraping down the sides as needed.
⏱️ 5 min - 5
Taste the pistachio butter and adjust sugar or salt if desired. Process for a few more seconds to incorporate any adjustments.
⏱️ 1 min - 6
Transfer the homemade pistachio butter to an airtight jar. It can be stored at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. If stored in the refrigerator, it may firm up; let it sit at room temperature for a bit before serving to soften.
⏱️ 1 min