0 from 0 votes
Homemade Pistachio Butter
Making your own homemade pistachio butter is surprisingly easy: all you need are shelled green pistachios and a food processor or high-powdered blender.
Cook Time
10 mins
Total Time
20 mins
Course:
Condiments
Cuisine:
American
Ingredients
- 2 cups pistachios shelled
- 1 teaspoon pistachio oil optional, toasted; or other neutral flavored oil
- salt optional (to taste, fine sea salt
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.
Cup of Yum
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.)