Step 1

If using pistachios with skin on, first you want to boil them for 1-2 minutes, then drain them and rub them in between kitchen towels to remove the skin. You will probably have to continue the process of peeling individually until all the pistachios are without skin. This can take 30-60 minutes. Then, proceed with roasting as per the next step.

Step 2

Pre-heat oven to 180 C / 356 F ( no fan).

Step 3

Ideally, use vibrant green color raw pistachios without the skin. Spread them on a baking tray in a single layer and toast them for 8-10 minutes, do not wait until they get darker in color.

Step 4

Let the pistachios come to room temperature before processing them.

Step 5

Transfer the pistachios to your blender or food processor and start processing them on high power taking a break every 30-60 seconds. Scrape down the sides with a spatula during the breaks.

Step 6

The pistachios will first break into a crumb-like consistency, then into a thick pistachio paste, then it will get creamier, followed by a silky smooth liquid texture.

Step 7

The process can take anywhere in between 2-10 minutes depending on the power of your machine. For me, it took 2 minutes to get a super smooth and runny hazelnut butter without using any oil or water.

Step 8

You can add a pinch of salt, sugar, or another sweetener, or spices after you achieved the right consistency on your pistachio butter.

Step 9

Store the pistachio butter refrigerated in an airtight jar for 4-6 weeks.