This Homemade Pistachio Butter is a luxurious spread that’s bursting with rich, nutty flavor and a creamy texture that’s simply irresistible. Perfect for spreading, baking, or just enjoying by the spoonful, pistachio butter is a delicious and nutritious nut butter you’ll want to make again and again!
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What is Pistachio Butter?
Pistachio butter is a creamy, dreamy spread made from rich, nutty pistachios that’s perfect for upgrading everyday snacks and recipes. It has all of the smooth, buttery goodness of peanut butter, but with the uniquely vibrant flavor that only pistachios can provide. This decadent spread is not only delicious but also packed with nutrients, making it a wholesome treat you can feel good about enjoying!
Making your own pistachio butter at home is super simple and allows you to customize it to your taste. With just a few ingredients like raw shelled pistachios, a touch of honey, and a pinch of sea salt, you can create a versatile spread that’s perfect for slathering on toast, adding to smoothies, or even baking into your favorite desserts. Whether you’re a nut butter enthusiast or just looking for a new way to enjoy pistachios, pistachio butter is a must-try!
Ingredients You Need
- Raw Shelled Pistachios – These little green gems are the base of our pistachio butter, giving the butter its signature rich, nutty flavor and creamy texture.
- Honey – A touch of honey adds a natural sweetness that perfectly balances the nuttiness of the pistachios. It also helps to create a smooth, spreadable consistency.
- Sea Salt – Just a pinch of sea salt enhances all the flavors, bringing out the sweetness of the honey and the rich, buttery taste of the pistachios. It’s the perfect finishing touch to make this pistachio butter truly amazing!
How to Make Pistachio Butter
- Roast the Pistachios. Pour the nuts onto a prepared baking sheet and place in the preheated oven to roast until fragrant and toasted.
- Make the Butter. Once the pistachios have cooled to room temperature, place them in a food processor. Blend on their own until they become creamy, adding a small bit of water if necessary. Then, pour in the honey, sprinkle the mixture with the sea salt, and pulse briefly.
- Store. If the pistachio butter is warm from the blending process, allow it to cool. Then, use a rubber spatula or spoon to place it in a mason jar and seal the jar tightly.
Variations
- Vanilla – Add a splash of vanilla extract for a hint of sweetness and an amazing aroma that pairs perfectly with the nutty pistachios.
- Chocolate – Mix in some melted dark chocolate or cocoa powder for a rich, decadent twist.
- Spiced – Add a pinch of cinnamon, nutmeg, or cardamom for a spiced flavor that adds a cozy warmth to the spread.
- Coconut – Stir in some shredded coconut or a dollop of coconut oil for a tropical twist that adds extra creaminess and a hint of coconut flavor.
- Maple – Swap the honey for maple syrup for a slightly different sweetness with that classic maple flavor that’s absolutely delicious.
- Citrus – Add a bit of grated orange or lemon zest for a fresh, zesty flavor that brightens up the nutty spread.
Can I Store Leftovers?
You can absolutely store leftovers! This pistachio butter will remain fresh at room temperature for up to 1 week but you can refrigerate it, too.
To refrigerate, place the mixture in the fridge for up to 1 week.
You can freeze leftovers for up to 3 months, but there may be textural changes during thawing.
More Easy Recipes with Plenty of Pistachios
On the prowl for more pistachio-based recipes that are a breeze to make? Check out more of our favorites that incorporate this nutty goodness!
Atayef with Whipped Cream and Pistachios
Chocolate Pistachio Croissants with Ricotta
Brown Butter Pistachio Chocolate Chip Cookies
Whipped Ricotta Dip with Honey and Pistachios
Pistachio Butter Recipe (3 Ingredients)
Ingredients
- 3-4 cups raw shelled pistachios
- 1 Tablespoon honey
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F.
- Spread the pistachios evenly on a rimmed baking sheet and toast for 5-6 minutes, until they are fragrant.3-4 cups raw shelled pistachios
- Allow the pistachios to cool.
- Transfer the pistachios to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. The pistachios turn into a ground flour like consistency, then into a large clumps, and, and finally to a creamy, glossy texture (this takes up to 10 minutes depending on your blender or food processor, the higher powered your food processor is, the better. If the mixture heats up or the machine struggles, and 1 tablespoon of water.
- Add honey and sea salt, and pulse just until combined.1 Tablespoon honey, Pinch of sea salt
- Once cooled to room temperature, transfer the pistachio butter to a mason jar and seal with a lid. It can be stored at room temperature for 1 week or refrigerated for up to 1 month.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
