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Homemade Pistachio Butter

This creamy homemade pistachio butter is rich, naturally sweet, and incredibly easy to make with just one ingredient. Customize it with honey, vanilla, or sea salt for an extra burst of flavor. Perfect for spreading, baking, or spooning straight from the jar!
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Equipment

  • Food processor or high-speed blender
  • Rubber spatula
  • Airtight glass jar or storage container

Ingredients
  

  • 2 cups shelled roasted unsalted pistachios
  • Optional:
  • 1 –2 teaspoons honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Instructions
 

  • Toast the pistachios (if using raw): Preheat the oven to 350°F (175°C) and roast the pistachios on a baking sheet for 8–10 minutes, until fragrant. Let cool slightly.
  • Blend: Add the pistachios to a food processor or high-speed blender. Process for 1–2 minutes. Scrape down the sides.
  • Keep blending: Continue blending for 5–7 minutes. The pistachios will go from crumbs to a thick paste, then to a smooth, creamy butter.
  • Add optional ingredients: If using honey, vanilla, or sea salt, add them and blend again until smooth.
  • Store: Transfer to a clean airtight jar. Store in the refrigerator for up to 3 weeks.

Notes

The butter will thicken in the fridge but can be softened at room temperature or by stirring.
For extra creaminess, blend in 1–2 teaspoons of coconut oil.
Don’t add water or milk—liquids can cause the butter to seize.
Can be frozen for up to 3 months in a sealed container.