Effortless Pistachio Butter (Print Version)
# Ingredients:
01 -
3 cups (375g) unshelled, raw pistachios
# Instructions:
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.
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!
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.
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:
01 -
This pistachio butter is packed with bold flavor, super fresh, and way greener than the store-bought kind.
02 -
Don't toss the stuck-on butter! Add a couple of cups of water to the blender and whip up some quick pistachio milk.
03 -
Sweeten it up by mixing in a tablespoon or two of maple syrup or honey while finishing the blend.