Homemade Pistachio Butter has taken our house by storm and you are going to love this creamy, dreamy nut butter. It is extremely easy to make and looks just as great as it tastes!
Alternative nut butters are the rage (ok, so I knew that….just missed the pistachio butter memo!) right now, giving our good ol’ peanut butter a run for the money. Making your own is so simple that it is hard to go back to a traditional jarred version. The taste of natural nut butters will have you never tasting Skippy again…sorry Skip, my old friend.
This is made by removing the outer shell of the pistachio to reveal the green nut center. Blending or grinding it releases the oils to make it super creamy. The best part of making your own is that you can add a touch of salt or a little sweetener, all to your own liking. You know exactly what went into it and you don’t have to worry about the health impacts of any mystery ingredients.
🍽️ Why This Recipe Works
Mild Tasting – This is an extremely mild nut butter. My whole family agreed that it has a mild earthy taste. I think the green color may turn some people off, but I thought it was fun!
Easy to Use – This is used for so many things. It is found in many desserts like crepes, truffles, cookies and even ice cream. Don’t forget to spread it on baked goods for a flavorful treat or as a protein boost in overnight oats.
🥜 Ingredients
You won’t believe how simple it is to make your own. All you need is three ingredients, and you will be enjoying your new favorite condiment.
Pistachios – For the best results, use roasted and unsalted pistachios. We will be adding in some salt ourselves. This allows you to control the flavor, and it will taste better when it’s not overly salty.
Salt – As I mentioned, you can add in some salt to flavor it. Don’t go too wild though.
Coconut Oil – Use refined coconut oil. This oil enhances the overall texture and the way it spreads onto food.
📝 Food Processor Instructions
Step One: If your pistachios are not roasted, take a few minutes to roast them. While the shells are still on, place the pistachios on a sheet pan and set the oven temperature to 350 degrees and roast for six minutes. Allow the nuts to come back down to room temperature.
Step Two: Remove the shells from the nuts. This will take a bit of time, so share the task with your better half. Your fingers will probably get a little sore by the end!
Step Three: Place the nuts, salt and melted coconut butter in a food processor and turn on to start to blend. This process will take 6-8 minutes. From time to time, take the lid off the food processor and scrape down the sides. Keep checking and scraping it as needed.
In a food processor, I assure you, it will take the full 6-8 minutes before the nuts are processed into a smooth and creamy consistency. It is really fascinating to watch the oils release and turn this into a creamy butter.
🥄 Vitamix Instructions
Step One: Place the roasted/shelled nuts in the Vitamix along with the salt and coconut oil and turn it to a medium speed. You will need to tamp it often to keep it moving around but it will be creamy and smooth in under two minutes.
The only drawback to making Pistachio Butter in the Vitamix for me is that it is hard to get every last bit out from under the blade. Given how expensive those nuts are, I opt for the food processor as I can scrape every last bit out.
🍲 Meal Prep
There are two steps that are perfect for prepping.
- Roast the pistachios and allow them to cool.
- Start shelling as this is the most time consuming task.
If you complete these two tasks, you will cut down the amount of time to make pistachio butter to just a couple minutes.
Recipe FAQ
Pistachio Butter can last indefinitely in the refrigerator according to the American Pistachio Growers. You also have the option to not refrigerate it and it will last for a couple weeks.
Absolutely! Pistachios help reduce bad cholesterol and increase the good cholesterol which helps fight against heart disease. There is also research stating that it helps reduce inflammation and helps diabetes.
It takes pistachio trees 15-20 years to become ready to become a nut producer. Once the tree is fully grown, it only produces 50 pounds of nuts per year compared to Brazilian nuts that produce 250 pounds in the same amount of time. The pistachio trees need a very specific climate that has cool winters and long, hot summers. Pistachio trees are grown only in California, Turkey and Iran.
To get the brightest green pistachio nut butter, you can blanch the shelled nuts by adding them to a pot of boiling water for a few seconds. The hot water will loosen the skin of the nut. After removing them from the water, briskly rub them between two thick paper towels to loosen the skin.
The benefit of this is that it will result in a nut butter that is even more bright green; however, the skins contain valuable nutrients and antioxidants.
🧈 Related Recipes
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Homemade Pistachio Butter
Ingredients
- 16 oz Roasted, Unsalted Pistachios
- pinch Salt
- ½ tsp Coconut Oil
Instructions
- Place all of the ingredients into a sturdy food processor. Put lid on and start to blend.
- Keep blending. Periodically, open up the lid and scrape down the sides.
- Keep blending for 6-8 minutes. As you watch the sides, you will see the butter change many times until it becomes smooth like a peanut butter appears.
- Remove and place in jar.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
OMG so yum!
Beau partage merci.