homemade pistachio butter

A delicious two-ingredient homemade pistachio butter recipe along with pistachio butter uses and flavour combinations! This includes using it as a delicious spread on toast, mixing it into baked goods or even preparing a batch for a DIY gift

Homemade Pistachio Butter

pistachios (raw shelled)

tsp salt

To begin, you need to roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway.

Leave them to cool entirely before the next step.

Next, you simply blend the pistachios in a high-speed processor or blender. Depending on how powerful your blender is, this is best done in intervals so the nuts ( or the machine) don't overheat. The longer you blend them, the runnier in consistency your butter will be. *

Once you&#039;ve reached your desired consistency (for me, the smoother the better!) then add the salt to the blender and give a quick blitz to combine thoroughly. 

This homemade pistachio butter can then be kept in an airtight glass container in the fridge for a month or can be frozen for up to 3 months. 

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A delicious two-ingredient homemade pistachio butter recipe with pistachio butter uses and flavour combinations! Perfect for spreading on toast, mixing into your baked goods or preparing as an edible gift

Simple Homemade Pistachio Butter

When you learn how to make pistachio butter using this quick and easy 2-step method you’ll never go back to the store bought stuff ever again! In just 20 minutes or less, you can turn vibrant green pistachios into silky smooth and creamy healthy nut butter that is perfect for both savory and sweet recipes!  

How to make Pistachio Butter

Pistachio

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.

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

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.

Let the pistachios come to room temperature before processing them.

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.

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.

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.

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

How to make Pistachio butter

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

How to store homemade pistachio butter

This homemade pistachio spread is a lighter version of the popular Pistachio spread. It delivers a rich, nutty flavor, a gorgeous green hue and a creamy consistency with fewer calories, fat, and sugar. Making your own spread is surprisingly easy, all you need are a few ingredients and a food processor.

Homemade Pistachio Spread Recipe- lower calorie & sugar free

pistachios

sugar chocolate

coconut oil

100-125 ml milk (light/higher protein milk

sugar

salt

Blanch and peel the pistachios: Bring a pot of water to a boil. Add pistachios and blanch for 30 seconds, then drain and rinse with cold water. Peel off the skins by rubbing them between your fingers or using a kitchen towel.

OPTIONAL (but recommended) Roast the pistachios: Preheat your oven to 160°C (320°F). Spread the peeled pistachios on a baking sheet and roast them for about 5 minutes. This helps to release the natural oils and enhance the flavor. Let the pistachios cool for a few minutes.

Transfer the cooled pistachios to a food processor or high-powered blender. Start by pulsing to break them down, then blend on medium/high speed until a paste forms. This may take a few minutes. Scrape down the sides as needed.

Melt the white chocolate and coconut oil using a double boiler or microwave in short intervals, stirring frequently. Add the melted white chocolate to the pistachio paste and blend until a smooth and creamy texture is formed.

Add the monfruit icing sugar, salt and 1/4 cup milk and blend. At first a thick paste will form but add more milk (1 tbsp at a time) and eventually a smooth creamy spread will form.

For a thinner spread, add milk (dairy or plant-based) 1 tbsp at a time, blending in between until you reach your desired consistency. Be careful not to add too much at once.

Continue blending until your pistachio spread is silky and smooth. This may take 2-5 minutes in total.

Transfer the pistachio spread to an airtight container or jar and allow to come to room temperature before storing in the fridge for up to 2 weeks.

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Top 3 homemade pistachio butter recipes from across the web

The most viewed homemade pistachio butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Pistachio Butter

How to make Pistachio Butter

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The most viewed homemade pistachio butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine