1 Ingredient Pistachio Butter
Creamy homemade pistachio butter can easily be made with just 1 ingredient. No added sugar or oils. You can also easily customize it to fit your personal preferences.
Ingredients
- 4 cups (520 g) shelled pistachios
Instructions
- Add pistachios to a food processor. Blend on low speed for about 5 minutes or until the pistachios are very finely chopped and are starting to turn into a paste. Timing will vary depending on the type of pistachios you are using and your food processor. If your food processor seems to be overheating, make sure to stop and let it cool down.
- Once the pistachios start to form a thick, gritty paste, switch your food processor to high speed and continue to blend until you have an almost smooth creamy spread. The spread should also be shiny in appearance. This usually takes me about 5-10 minutes, but it will depend on the pistachios and your food processor. When I use California pistachios which have less oil, it takes me a lot longer, closer to 15-20 minutes. You do want the mixture to heat up which will help release the pistachio oils and help the spread blend but if you feel like your food processor is overheating, stop it and let it cool down before resuming. You want the consistency to be slightly runny. If you lift it with a spoon, it should slowly drip off the spoon.
- If you prefer a smoother consistency, transfer the pistachio spread to a high powered blender, like a Vitamix, and blend for another few minutes until you have a mostly smooth pistachio butter. Store pistachio butter in airtight jars in the fridge.
Notes
- If you are using raw pistachios, you may want to roast them lightly first. To do so, add pistachio to a large sheet pan and roast them for about 10 minutes at 325F or until the oils start to release but before they are browned. You don't have to roast the pistachios if you don't want to. The flavor will just be a little different. I usually don't roast mine especially if I am using slivered pistachios because I don't want them to brown.
- You can halve this recipe to make just 1 cup of pistachio butter. I don't recommend trying to make less than 1 cup because if you don't add enough pistachios to your food processor, it will have trouble blending to a creamy spread.
- For a greener pistachio butter, you will want to use peeled pistachios and a type of pistachios that is naturally more green. See my post for more detailed tips. I used slivered Iranian pistachios.
- For a smoother creamier pistachio butter, use pistachios with higher fat content or add a little pistachio oil if using pistachios with lower fat content. See post for more details and other ways to make your pistachio butter smoother.
- As stated in my post, while I did a lot of research into making pistachio butter, one of the most helpful resources for me was from Love & Olive Oil. I definitely recommend checking out her guide for a very detailed overview of making pistachio butter.
- Nutrition estimate will differ depending on the type of pistachios you use.
Serving: 1tbsp, Calories: 93kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 2g, Sugar: 1g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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