This delicious homemade pistachio butter recipe is just as smooth and creamy as store bought jars, at a fraction of the cost!
One ingredient pistachio butter
This is hands down the best and easiest pistachio butter recipe you will find.
Unlike many other homemade versions, it does not require any salt or oil. Pistachios are the only ingredient.
And while store bought pistachio spreads often sell for up to thirty dollars a jar, blending pistachio nut butter at home is much less expensive.
If you’ve never experienced the wonders of creamy pistachio butter due to its high price, be sure to save this recipe. It is so easy to make your own!
Use the spread on top of Protein Banana Bread
What does pistachio butter taste like?
Nutrition packed pistachio butter is sweet and nutty, with a more neutral flavor than peanut butter.
Its thick texture sticks to the roof of your mouth, making it a perfect compliment to a cold glass of almond or oat milk.
The flavor profile of the spread is similar to that of roasted cashew butter.
Raw pistachio butter tastes slightly earthy, while roasted pistachio butter is smoother and richer.
Pistachio butter is a wonderful swap for oil in this Applesauce Cake
Is pistachio spread good for you?
Made up of 20% protein, pistachios are much higher in protein than many other nuts, including cashews, Brazil nuts, macadamia nuts, and hazelnuts.
And nutritious pistachios boast many other health benefits as well.
They are a good source of fiber, healthy fats, minerals and antioxidants like vitamin B6, potassium, phosphorous, copper, and magnesium.
Pistachio seeds contain anti inflammatory properties and are lower in calories than other options like walnuts or pecans.
Many flavored pistachio cream spreads sold at some Italian markets and Costco locations consist of less than 50% pistachios, with added sugar, milk powder, and vegetable oils added.
In contrast, the only ingredient in this easy homemade recipe is pistachios.
The recipe can be dairy free, gluten free, low carb, keto friendly, low sodium, high protein, cholesterol free, low in saturated fat, and vegan.
DIY nut butter recipe video
Watch the step by step video above.
Ingredients and flavor options
All you need to make your own pistachio butter at home are roasted or raw pistachios and a high speed blender or food processor.
Conventional and organic pistachios both work here.
To save money, I like to buy unshelled pistachios in the bulk aisle of the grocery store and remove the shells and outer skins ourselves.
The spread is delicious as is. Or you may customize the recipe by adding a pinch of ground cardamom, ginger, pumpkin pie spice, or cinnamon.
If you prefer sweet pistachio butter, add a third cup of sugar or a sugar free granulated sweetener. I do not recommend pure maple syrup or honey because liquid sweeteners can cause the nut butter to seize.
For dark chocolate pistachio butter, add a fourth cup of cocoa powder, a half cup of sugar, a fourth teaspoon of salt, and an eighth teaspoon of pure vanilla extract after blending the nuts into butter. Then blend a second time to incorporate your additions. The result tastes like chocolate brownie batter!
How to make pistachio butter
Start with either raw or roasted pistachios.
Taste a nut to make sure your ingredients are fresh, not rancid.
Discard of the shells and any skins that peel off easily. Then add the pistachios to a food processor or a high speed blender like a Vitamix or Blendtec.
Process on high, stopping every few minutes to scrape down the sides of the machine.
At first, the mixture will resemble a thick paste in texture.
For crunchy pistachio butter, you may stop blending after about five minutes. Or continue processing for at least twenty minutes total to achieve a buttery smooth pistachio butter.
Add any spices or optional ingredients, and blend again until well combined. Then use a spoon or spatula to scoop the creamy spread into a lidded container or jar.
For an extra protein and fiber boost, stir in a handful of chia seeds if you wish.
Tips and troubleshooting
Can I roast my own pistachios?
If you would like to roast your own nuts at home, first remove the shells and place the nut meats in a single layer on a baking tray.
Preheat the oven to 400 degrees Fahrenheit. Toast the nuts on the center rack of the oven for about seven minutes or until they are slightly brown.
How long does homemade nut butter last?
The recipe is fine to leave out in a cool, dry place for up to three days. However, for optimum freshness it is best to store the jar in the refrigerator.
Refrigerated, it should stay fresh for three weeks to a month or more.
Why is my nut butter is not smooth?
If you blend the mixture for a few minutes and are not yet happy with the texture, simply continue to blend longer. The entire process may take twenty minutes or more.
Be sure to use a high speed blender or a food processor. Regular blenders are not strong enough to turn nuts into a smooth buttery result.
I used pure maple syrup and it did not work.
As I mention above, choosing sugar or a granulated sweetener is highly recommended over going with a liquid sweetener, because the latter may cause the mixture to seize and turn clumpy or grainy.
For an unrefined option, I love adding coconut sugar.
Will this method work to make almond butter or peanut butter at home?
The technique absolutely works well with a variety of nuts.
Or try replacing half of the pistachios with other nuts or seeds, like hazelnuts or cashews, to create your own fun DIY mixed nut butter spread.
Uses for homemade pistachio butter
Anywhere you use peanut butter, try substituting pistachio butter for a fancy and new flavor profile to dazzle your taste buds.
The recipe makes a great base for No Bake Brownie Bites or Energy Balls.
Spread it on bananas or toast at breakfast, frost chocolate cake for dessert, or replace the peanut butter in your sandwich to create an elevated PB&J.
One of our favorite uses for pistachio butter is Vegan Pistachio Ice Cream.
As a healthy snack, I also love eating this recipe straight from the jar with a spoon!
- 2 cups pistachios (240g)
- optional pinch salt
- optional ground cardamom or cinnamon
- optional 1/3 cup granulated sweetener
-
Begin with raw or roasted pistachios. If not already shelled, remove all shells and skins that peel off easily. Blend the nuts in a food processor or high speed blender. Stop every few minutes to scrape down the sides. Crunchy pistachio butter takes around five minutes of blending. Creamy pistachio butter may take at least twenty minutes to achieve a buttery smooth texture. Once the mixture reaches your desired texture, add any spices or optional ingredients and blend again until well combined. For tips or frequently asked questions, see the troubleshooting section above or watch the step by step video. View Nutrition Facts
More Easy Nut Butter Recipes
