Homemade Pistachio Butter is Easy to Make!

If you love pistachios and nut butters, then you have to try homemade pistachio butter! Right out of the blender or food processor it’s warm, creamy and nutty with just a touch of sweetness from honey and a sprinkle of salt to bring out the delicate pistachio flavor. It’s delicious spread on warm toast, drizzled on pancakes, scooped with apple slices, dolloped onto your oatmeal or in recipes where you would use any nut butter! Makes a great gift too!

I was interested in using pistachio butter in some recipes (stay tuned), but I was unable to find store bought pistachio butter that was exactly what I wanted. Some were very brown in color, super expensive or were more of a very sweet spread (kind of like Nutella.)

Store Bought Options:

Selecting a jar of pistachio butter from the nut butter shelf at the grocery store — Store bought Pistachio Butter can be very expensive and not always a nice green color

Jar of Turkish Pistachio Cream. With lid off, spoon showing the smooth bright green cream. — Store bought Pistachio Butter can be very expensive and not always a nice green color

So I had to make my own! It only takes a few minutes and a powerful blender with a tamper (4-5 min.) or larger sized/powerful food processor (6-7 min.) I like using my KitchenAid 13-Cup Food Processor.

Pistachio Butter Ingredients:

oil, salt, honey and a lid showing the pistachios were from Wegmans and are dry roasted and unsalted.

I start with dry roasted unsalted pistachios, the ones packaged by my local supermarket are a nice green color and very tasty! I add a touch of honey, a sprinkle of salt and some avocado oil which helps get the mixture churning in my processor or blender.

Recipe photo showing texture of pistachio butter in the bowl of the food processor. spoonful being held up to show texture.

Each cup of pistachios yields about half that amount of pistachio butter. Pistachio butter can keep for a while at room temperature, but If I’m storing longer than a week, I keep in the refrigerator. Like other all natural nut butters, some oil separation is normal – just stir to combine.

Pistachio butter churning in a blender through the black lid of the blender. beautiful swirl of thick green pistachio butter

For my purposes, I wanted to keep the process and recipe simple, but I have seen plenty of techniques out there if you’d like to dive in further: You can start with raw pistachios and toast them yourself or even blanch them! (for even better flavor and green color).

hand holding 16 ounce glass jar with white plastic lid filled with pistachio butter

Love Pistachios?

Check out my “lucky” Pistachio Bundt Cake!

Recipe Photo: Freshly ground pistachio butter in a 8 ounce mason jar. Pretty green color. Jar is on a wooden tray with a dish of spilled pistachios and a spoonful of butter on a white dish in the background.

How to Make Pistachio Butter

If you love pistachios and nut butters, then you have to try homemade pistachio butter! Right out of the blender or food processor it's warm, creamy and nutty with just a touch of sweetness from honey and a sprinkle of salt to bring out the delicate pistachio flavor. It's delicious spread on warm toast, drizzled on pancakes, scooped with apple slices, dolloped onto your oatmeal or in recipes where you would use any nut butter! Yield: approximately 2 cups pistachio butter

Tina Verrelli – epicuricloud.com

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Course: condiment

Cuisine: American

Keyword: Pistachio butter

Prep Time: 15

Servings: 15 approx. 15, 2 tablespoon portions

Equipment

High Powered Blender I use my KitchenAid High Performance Pro Line Blender with tamper
High Powered, Larger Food Processor I use my KitchenAid 13-cup Food Processor*

Ingredients

4 cups (505g)(1:1.7lb) dry roasted, unsalted pistachios
6 tablespoons (plus more as needed) oil avocado or other neutral oil
2 tablespoons honey
1/2 teaspoon salt

Instructions

Add nuts, half the oil, the honey and the salt. Begin processing.
If using a blender, you'll need a tamper to push the nuts down toward the blades. Add in the rest of the oil as needed. If using a food processor, you may need to stop and scrape down the bowl.
First the nuts will grind down into smaller bits, then the bits will gather together into clumps and/or a ball. Eventually, they will break down and smooth out into a smoother nut butter consistency.
Timing: a powerful blender with a tamper (4-5 min.) or larger sized/powerful food processor (6-7 min.)
Use common sense with your appliance. If at any point the motor is laboring, stop and give it a rest. You can always process in smaller batches as needed.
Store in an airtight container in a cool place (for up to a week) or for longer in the refrigerator.

Notes

Food Processor Notes:

When I use my largest 13-cup Food Processor I can process 4 cups of nuts easily in about 6-7 minutes without having to stop and scrape down the bowl more than once or twice. You can use a smaller capacity food processor, but you may need to process your nuts in batches, I would start with just a cup at a time and see how it goes. You also may need an extra teaspoon or two of oil to get it going.

I have found that sometimes if you are processing for a bit and it doesn’t seem to be progressing. Just let the nut butter rest and relax for a few minutes. Somehow it cools down, relaxes a bit and is then more cooperative.

Take your time and use your common sense, if your blender or processor seems to be laboring too hard, stop and give it a rest. Try again or remove some of the mixture and make smaller batches.

Nutrition (approx. data estimated via online nutritional calculator.)

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