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Effortless Pistachio Butter

Featured in: Flavor-Boosting Sauces and Spreads

Pistachio butter stands out from typical nut spreads with its bold color and intense, nutty flavor. What makes it shine is that it comes together from nothing except pistachios—there's no extras or sneaky additives hiding in there. Start by giving your nuts a light toast; it wakes up their flavor and gets the oils moving. When you blend, don't rush it—the nuts will slowly shift from crumbly bits to paste, then finally to a dreamy spread. The taste is all pistachio, sweet and earthy. Spread it on warm toast, stir it into your yogurt, bake with it, or try it in sandwiches.
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By Chloe Chloe
Updated on Sat, 17 May 2025 21:55:34 GMT
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Green spread scooped up in a spoon from a bowl. | cookitdelish.com

This insanely creamy pistachio butter keeps things pure, with nothing but pistachios themselves. Toasting them gently sets loose those natural oils, so you get a spread that's smooth, silky, and way tastier than most stuff from the store. It's game for anything—sweet or savory—brings a punch of pistachio to whatever you want, and is loaded up with good fats, protein, and antioxidants.

Irresistible Ingredient Selection

  • High-quality pistachios: Go for bright green, plump nuts that look super fresh—skip anything pale or yellow.
  • Raw shelled pistachios (2 cups / 280g): That’s all you need for big flavor.
  • Unsalted variety: Using these means you get to decide if you want extra salt later.
  • Storage considerations: Keep them somewhere cool and dark, or pop ‘em in the freezer if you want them to last for ages.

Smooth Butter Method

Finishing With That Perfect Texture:
Keep blending for 5 to 7 minutes till the oils are totally worked in. Stop when it’s velvety-smooth and almost runny, kind of like honey when it’s warm.
Starting The Flavor Party:
Fire up your oven to 160°C. Toss those pistachios onto a tray and toast them for 6 minutes. That’ll get their oils going.
Breaking It All Down:
Scoop hot pistachios into your food processor. Pulse on low until you get chunky crumbs, scraping down the bowl as you go.
Letting Oils Show Off:
Crank up the speed and blitz until crumbs clump and start turning into a thick paste.
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A spoonful of green pesto in a jar. | cookitdelish.com

Creative Ways To Use It

Slather it on toast and drizzle with honey, stir into your morning yogurt, or mix into doughs for cakes and cookies. It even kicks up salad dressings or pasta for something new.

Tasty Add-Ons

Craving sweet? A little vanilla bean powder does the trick. Want it more savory? Just a sprinkle of flaky sea salt takes the flavor up a notch. For extra crunch, throw in some chopped pistachios—awesome for topping waffles or mixing into your favorite cookie dough.

Easy Storage

Keep your butter in a jar at room temp for about seven days. For longer stashing, slide it in the fridge and let it sit out a bit before spreading. If you want to save it longer, freeze in a tight container and it'll be good for three months.

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A spoon is scooping up a green substance from a jar. | cookitdelish.com

Frequently Asked Questions

→ My pistachio butter's still chunky—what now?
Pistachios don't have as much oil as other nuts, so your mix might stay thick even after blending a while. Add a bit of mild oil like coconut or grapeseed—start with a teaspoon or so—and blend till it's smooth.
→ Do I have to toast the pistachios first?
Nope, toasting is optional, but it helps pull out those nutty flavors and makes your butter blend up easier. If you skip the toasting, your spread might be a little paler and take longer to get smooth.
→ What can I do with pistachio butter?
Slather it on toast, stuff it in pastries, swirl some in oatmeal, toss it in yogurt, blend into smoothies, make salad dressings, or drop it into your favorite baking treats.
→ Why does my pistachio butter look brown instead of green?
If you toast too long or the nuts aren't fresh, your spread can go brown. For a nice green color, use the freshest pistachios you can find and keep toasting time short.
→ Can I mix in sugar or salt?
Sure thing! After blending your butter, feel free to toss in honey, maple syrup, or a pinch of salt—whatever you like to tweak the taste.

Effortless Pistachio Butter

Turn raw pistachios into a rich, creamy spread with no extras needed. So simple, so smooth, with tons of sweet or savory options for enjoying it.

Prep Time
2 Minutes
Cook Time
15 Minutes
Total Time
17 Minutes
By Chloe: Chloe


Difficulty: Easy

Cuisine: Flavors of the Middle East

Yield: 16 Servings (1 cup of pistachio butter)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 3 cups (375g) unshelled, raw pistachios

Instructions

Step 01

Flip your oven to 320°F (160°C) and let it heat up. Scatter the pistachios across a baking tray, spreading them out so they toast evenly. Pop the tray into the hot oven for around 6 minutes. You're gently warming them to release their oils—no need to roast them until brown! Take them out when done and toss the warm nuts straight into a food processor or blender that's got some power. The heat gives you a smoother start for blending.

Step 02

Kick things off on the lowest speed. You'll first notice the pistachios turning into a gritty, rough powder—not smooth just yet. Blend steadily, and soon you'll spot the oils coming out and the texture changing to a paste. Be sure to pause and scrape down the stuck bits along the blender's sides so nothing gets left out!

Step 03

Stick with the blending for another 5 to 7 minutes, scraping down whenever needed. Watch the consistency shift—it'll go from thick and lumpy to velvety and pourable. The green shade will really pop, too! Take your time, no need to rush—it turns out better if you let it develop. Once ready, the pistachio butter should be smooth and creamy, though still a little thicker than peanut or almond butter.

Step 04

Scoop your finished pistachio butter into a clean glass jar that seals tight. Store it in a cool, dark spot for up to a week. For longer storage, throw it in the fridge—it'll last about a month that way. Just know that chilling it might thicken it, so you'll want to let it sit on the counter for a few minutes before scooping or spreading.

Notes

  1. This pistachio butter is packed with bold flavor, super fresh, and way greener than the store-bought kind.
  2. Don't toss the stuck-on butter! Add a couple of cups of water to the blender and whip up some quick pistachio milk.
  3. Sweeten it up by mixing in a tablespoon or two of maple syrup or honey while finishing the blend.

Tools You'll Need

  • Tray for baking
  • Blender or processor with good power
  • Flexible spatula
  • Airtight glass jar

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes tree nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 110
  • Total Fat: 9 g
  • Total Carbohydrate: 5 g
  • Protein: 4 g