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

Top 2 homemade pistachio butter recipes from across the web

The most viewed homemade pistachio butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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How to make Pistachio Butter

Top 2 homemade pistachio butter recipes from across the web

The most viewed homemade pistachio butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pistachio Butter

How to make Pistachio Butter

The most viewed homemade pistachio butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine