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.
Storage: 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. Total Time: 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. Bright Green Color: 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.Vitamix Option: 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 done in under two minutes. This isn't always my favorite option with for expensive pistachios but there are tools to get as much of of the butter at the bottom of the blade as you can.