How to Make Pistachio Butter

Learn how to make this creamy Pistachio Butter that will give peanut butter a run for its money. This delicious spread is made with 4 ingredients and takes just 20 minutes. You won’t believe how easy it is to make your own homemade nut butter.
Homemade pistachio butter in a jarPistachio is one of my favorite nuts, right up there with macadamia. Ever since I made these Pistachio Cupcakes, I’ve been itching to use them in another recipe. And this Pistachio Butter is definitely going to give peanut butter a run for its money. It’ll be toast and jelly’s new best friend in no time.

How to Make Pistachio Butter

Pistachio in a food processor ready to be made into pistachio butterThe first step in making Pistachio Butter or any nut butter for that matter is lightly roasting the nuts. This will make them easier to process as well as bring out their flavors. I bought raw shelled pistachio in bulk for this recipe. You can skip the roasting step and just make raw pistachio butter if you wish. You can also buy roasted pistachio, but I would recommend the unsalted type so you can control how much salt is added to your final product.

Pistachio Butter made in a food processorYou’ll need a food processor or a high speed blender for this. When you start processing the pistachio in your food processor or blender, the texture will start to change, just allow it to process until a creamy butter forms. I added honey for a little bit of sweetness, a tiny bit of salt to balance the flavor and coconut oil to keep the pistachio butter smooth and spreadable.

Homemade pistachio butter in a jarStore your homemade Pistachio Butter in an airtight container or jam jar in the refrigerator for up to 3 weeks. This stuff is so good, it won’t last that long, trust me. You’ll be eating it straight out of the food processor by the spoonful. But if you manage to save some, I’ll show you how to use it in desserts coming up in the next couple posts.

A spoonful of homemade pistachio butterIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

5 from 2 votes
Homemade pistachio butter in a jar
Pistachio Butter
Prep Time
15 mins
Cook Time
7 mins
Total Time
22 mins
 

Learn how to make this creamy Pistachio Butter that will give peanut butter a run for its money. This delicious spread is made with 4 ingredients and takes just 20 minutes.

Course: Dessert, Snack
Keyword: nut butter, pistachio
Servings: 1 1/4 cup
Author: Wild Wild Whisk
Ingredients
  • 2 cup shelled raw pistachio
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 1/8 teaspoon salt
Instructions
  1. Preheat oven to 350°F.
  2. Spread pistachio in one layer on a baking sheet and roast in the middle of the oven for 5 minutes.
  3. Take baking sheet out of the oven, stir the nuts and flip them over, roast for another 2 minutes.
  4. Add the roasted nuts to the food processor and process for 10 minutes.
  5. Add salt, honey and coconut oil and process for another 1 to 2 minutes until the mixture is smooth.
  6. Store in an air tight container for up to 3 weeks in the refrigerator.
Recipe Notes

Roasting the nuts is optional, the nut butter can be made with raw pistachio nuts.

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Pistachio Butter made with raw pistachio nuts and coconut oil, sweetened with honey. Learn how to make this creamy nut butter at home in minutes. #wildwildwhisk #pistachiobutter #nutbutter #pistachio #homemadenutbutter
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4 Comments

  1. October 13, 2018 /

    Can I do this Homemade pistachio butter like how you just did then add to my pancake mix for breakfast big bro?

    • Trang
      Author
      October 13, 2018 /

      Hi Lorraine, yes you can. It would be similar to adding peanut butter or any other nut butter to your pancake mix. I’ve never done it before but I use nut butter in many different things. When you mix your pancake batter up, reduce liquid ingredient (like milk) a little bit and watch your batter texture to make sure it doesn’t get too runny.

  2. October 13, 2018 /

    I can’t wait to try this. I love the idea of adding honey as I already know how well pistachio and honey are together and the coconut oil for spreadability is such a great tip.

  3. September 24, 2018 /

    oh wow – this is fun! I’m not sure I’d even need the honey. Brilliant!

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