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. 

https://content.jwplatform.com/videos/IpAkVoiX.mp4

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

This Pistachio Tiramisu is an easy, delicious spin on the classic Italian dessert - and it&amp;#039;s a beautifully imrpessive dish.

Pistachio Tiramisu

unsalted (no-shell pistachios, raw or roasted*)

water

sugar

olive oil, (such as Fratepietro)

butter

mascarpone cheese

almond extract

espresso coffee

amaretto liqueur

ladyfingers

pistachios

Note:

In a food processor, add the shelled pistachios. Blend the pistachios until they form a smooth thick paste. Once smooth, add the 2 tablespoons of water, 1/3 cup powdered sugar and olive oil. Continue to blend until the pistachio butter balls together and looks smooth and glossy. If using roasted pistachios, it will be a dark brown-green color. Set aside.

In a large bowl, using an electric mixer or stand mixer, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add the almond extract and mix. Remove 2/3 of the mixture into a separate small bowl. In the large bowl with the remaining 1/3 of mascarpone, add the pistachio butter. Mix on high speed until smooth and pale green, wiping down the sides with a rubber spatula as necessary.

In a shallow bowl, add espresso and amaretto liqueur. Dip each ladyfinger into espresso for only 5 seconds max (letting the ladyfingers soak too long will cause them to fall apart). Place half of the soaked ladyfingers on the bottom of a 9 by 9 inch baking dish, breaking them in half if necessary, to fit the bottom.

Spread the pistachio-mascarpone mixture on top of the first layer of ladyfingers, smoothing it out to evenly cover. Place the second half of soaked ladyfingers on top. Spread the rest of the plain mascarpone mixture on top to cover the ladyfingers.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours before serving.

Before cutting and serving, sprinkle with chopped pistachios if desired.

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Homemade Pistachio Butter

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Top 2 pistachio butter recipes from across the web

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

Top Tags

Homemade Pistachio Butter

Pistachio Tiramisu

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