Homemade Pistachio Butter

Name: Homemade Pistachio Butter
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 2 cups shelled pistachios; 1 1 teaspoon toasted pistachio oil or other neutral flavored oil; fine sea salt

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Cook Time
mins
Total Time
20 mins
Course
Condiments
Cuisine
American

Homemade Pistachio Butter

Iris Warren

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Making your own homemade pistachio butter is surprisingly easy: all you need are shelled green pistachios and a food processor or high-powdered blender.

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Ingredients

2 2 cups shelled pistachios
1 1 teaspoon toasted pistachio oil or other neutral flavored oil optional
fine sea salt optional (to taste)

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Instructions

Preheat oven to 325 degrees F. Spread shelled or slivered pistachios in an even layer on a cookie sheet. Bake for 5 to 10 minutes or until fragrant but not yet browned (slivered pistachios will need less time, blanched or whole pistachios will need a few minutes more). Remove from oven and let cool slightly.
Transfer toasted pistachios to the bowl of a food processor or blender. Process until pistachios break down in to a fine powder. If you're using a blender, get out the tamper so you can keep the nuts moving.
Continue to blitz the nuts for 5 to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. If you want, a teaspoon of pistachio oil will help the butter process more smoothly.
Once the butter has achieved your desired consistency, add a pinch of salt (if desired) and pulse once or twice more to combine. Transfer to a jar or other container with an airtight lid.
While pistachio butter does not require refrigeration, it is recommended; refrigerated in an airtight container it will keep for about a month or so. You can also freeze it for even longer.

Notes

*Feel free to scale this recipe up or down depending on the size of your food processor or blender (I was able to do a smaller 1 cup batch in the small bowl of my food processor. However in the blender, 2 cups was barely enough. I think 3 cups would be the ideal amount.)