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small jar of pistachio butter on a wooden platter with a spoon in the foreground and buttered bread in the background

Homemade Pistachio Butter

Make your own healthy homemade pistachio butter in a food processor and provide a fun alternative to peanut butter
Course Snack
Cuisine American
Keyword pistachio butter
Prep Time 15 minutes
Servings 16 ounces
Calories 162kcal


  • 16 oz roasted, unsalted pistachios
  • pinch salt
  • 1/2 tsp coconut oil


  • Place all of the ingredients into a sturdy food processor. Put lid on and start to blend.
    top down view of shelled pistachios in the food processor
  • Keep blending. If the food processor seems to need to have the butter sticking to the sides, open up the lid and scrape down from time to time.
  • 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.


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. 
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.


Serving: 1ounce | Calories: 162kcal | Carbohydrates: 8g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 285mg | Fiber: 3g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg