Homemade Pistachio Butter

I’ve discovered that making pistachio butter at home is simple and incredibly satisfying. Just lightly toasting pistachios and blending them yields a rich, vibrant-green butter with gorgeous nutty flavor—no additives required.

Why You’ll Love This Recipe

I’m drawn to how few ingredients are needed—you really just need pistachios (and a pinch of salt if desired). Toasting boosts that deep nutty aroma, and processing them slowly transforms dry nuts into silky, creamy butter. It’s customizable in texture and flavor, and perfect for spreading, drizzling, or baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
raw shelled pistachios
optional pinch of salt
optional neutral-flavored oil (like pistachio or almond oil) or sweetener (maple syrup, honey)

directions

1. I preheat the oven to around 325–350 °F (about 160–175 °C).

2. I spread shelled or slivered pistachios in a single layer on a baking sheet and toast for 5–9 minutes, stirring halfway—just until fragrant and slightly warm, not browned.

3. I let the nuts cool slightly (about 10 minutes), then transfer them to a food processor or high-speed blender while still warm.

4. I blend the pistachios, pausing to scrape down the sides as needed. They’ll go from a crumbly meal into clumps, then smooth out into creamy butter—this usually takes five to ten minutes.

5. If desired, I add a teaspoon of neutral oil to aid blending or whisk in a pinch of salt (or sweetness like honey or maple syrup) toward the end.

6. I stop once it reaches my preferred smoothness—rustic or ultracreamy.

7. I let it cool to room temperature before transferring to a jar.

Servings and timing

I usually start with about 2–3 cups (roughly 250–375 g) of shelled pistachios, which yields about 1 cup of pistachio butter. Prep and roast time takes around 10 minutes, blending another 10 minutes—so total time is about 20 minutes. 
That amount serves about 8 (2‑tablespoon servings), though obviously it depends on how I use it.

Variations

• I reserve about ½ cup of toasted pistachios, then blend the rest—adding them at the end—for crunchy butter.

• I sometimes stir in cinnamon, cardamom, orange zest, honey, or maple syrup to create a spiced or sweetened version.

• For extra-smooth butter, I process first in a food processor then finish in a high‑speed blender like a Vitamix.

storage/reheating

I store my pistachio butter in an airtight jar. At room temperature it’s good for about one week, or refrigerated for up to four weeks. 
If I want to freeze it, I freeze in smaller portions for longer storage—up to a few months without quality loss.

FAQs

Can I skip toasting the pistachios?

I can, but toasting enhances flavor and releases oils. Without toasting, the butter may taste more muted and take longer to process.

Do I need to add oil?

No—you only need pistachios. Oil is optional and can help speed blending or improve smoothness, but is not required.

How do I make crunchy pistachio butter?

I reserve some toasted pistachios, blend the rest until smooth, then add the reserved nuts at the end and pulse until I reach my desired crunch. Cookie and Kate

What safety concerns are there with pistachios?

I make sure to use high‑quality, mold‑free pistachios—aflatoxin contamination can occur in poorly stored nuts, so I choose trusted brands and check for off‑odors or discoloration.

Can I scale this up or down?

Absolutely. I can make small batches (1 cup) in a small food processor, or larger batches in a Vitamix—but I avoid overloading the machine to prevent overheating.

Conclusion

I always find that homemade pistachio butter is richer, fresher, and more beautiful than store‑bought versions. It’s delightfully simple—with toasted pistachios and a bit of patience, I get creamy, flavorful nut butter with minimal effort. I hope making and enjoying this butter becomes one of your favorite kitchen projects too—just as it is for me.

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