This 2- ingredients & 10-minute pistachio butter is the healthiest nut butter you can make. This homemade butter is vegan and gluten-free with no added preservatives or artificial colors.
Lemon garlic butter and strawberry butter, are two other flavored butter recipes that you need to try once you try this nutritious pistachio butter.
Jump to:
About This Recipe
Pistachio butter is a healthy and super simple nut butter that is prepared with just 2 ingredients – pistachios and salt and it gets ready in just 10 minutes. I prefer to add honey for a little hint of sweetness, but you can completely avoid adding it.
This low in calories and rich in protein butter is the healthiest nut butter that you can make at home from scratch using unshelled and unsalted pistachios. This creamy homemade pistachio butter is also way more economical than the store-bought one and better in terms of quality and taste. The homemade one is free of any artificial color or preservatives too.
Once you have mastered the basic recipe, you can jazz it up by adding different flavors like vanilla, matcha, cinnamon, pumpkin spice, cardamom, orange zest, lime zest, etc.
You can apply it on your morning toast, add to the baked goodies or just use it in ice creams. It is a versatile butter that can also be used in many more ways. It is also a great DIY gifting option for holidays.
This Pistachio Butter is,
- Silky Smooth & Creamy
- Economical
- Delicious
- Healthy
- Versatile
- Easy to make at home
Ingredients
Pistachios – Use the best quality shelled unsalted pistachios to make the butter.
Most pistachios still have their brownish-red skins intact, I like to keep them on as they are rich in nutrients. If you prefer a greener-hued pistachio butter, blanch the nuts and gently rub them between paper towels to remove the skins. Then roast and dry completely before grinding.
How to make Pistachio Butter?
Preheat the oven to 330 degrees F. Transfer 1 pound (500 g) shelled unsalted pistachios on a baking tray and spread evenly.
Bake for 10-12 minutes. Remove the tray from the oven and let the pistachios cool completely. (If using already roasted pistachios, then skip this step.)
Transfer the completely cooled pistachios to the jar of a food processor or a high-powered blender. The process will be quicker in the blender than in the food processor.
Blend on high speed for 10-12 minutes until the butter reaches the desired consistency. Keep scraping the sides of the jar using a rubber spatula while blending. The longer you blend them, the runnier in consistency your butter will be.
Note – For the initial few minutes, the pistachios will break into finer pieces but the mixture will look nowhere close to the butter. Do not give up. Keep the processor on and magically the pistachios will turn into butter. It might take more or less time depending on the power of the processor. If the food processor is getting heated, switch it off for a minute until it cools down and then start again.
Once the desired consistency is reached, add salt, honey and mix until combined.
Transfer the butter in an airtight glass bottle. Refrigerate for upto 1 month. Microwave to soften it again.
Pro Tips By Neha
To save time, use pre roasted pistachios.
If you want a vibrant green butter, remove the skin after roasting.
You can avoid adding honey, if you do not prefer the little hint of sweetness in the butter and prepare it just with pistachios and salt.
If you are watching your weight, eat this butter in moderation.
You can blend it in a high-speed blender or a processor. Blend the nuts in intervals, so that it doesn’t overheat the blender. The longer you blend the pistachios, the runnier its consistency will be.
It doesn’t require any oil, as while blending pistachios will leave its oil which will help in getting the texture right.
Do not add any liquid while making the butter. It will become runny from the oil released from the pistachios.
Usage Suggestions
One of my favorite way to use this pistachio butter is to smear it on my morning breakfast toast. It can also be used in homemade pistachio ice cream and to use as a filling in the macaroons. You can also make pistachio frosting using the butter for cakes and tarts.
Other than the above uses, you can add it to your morning porridge/oatmeal or even in the smoothies. Prepare it and send it as gift to your friends and family during special occasions and festivals.
Variations
To make it even more indulgent, you can fold in some melted white chocolate in the butter or add the white chocolate to the blender itself.
Add a little hint of vanilla with some vanilla extract.
You can add in some cocoa powder to add a chocolate twist. In this case add in a liquid sweetener to avoid getting it dry.
Want a middle eastern touch? Add in some rose water and natural sweetener along with pistachios.
You can also experiment with ingredients such as matcha powder, cinnamon, cardamom, pumpkin spice, orange zest, etc.
You might also like
Recipe Card
Pistachio Butter Recipe
Ingredients
- 1 pound pistachios (shelled and unsalted)
- 1 teaspoon salt
- 1 tablespoon honey
Instructions
- Preheat the oven to 330 degrees F. Transfer 1 pound (500 g) shelled unsalted pistachios on a baking tray and spread evenly.
- Bake for 10-12 minutes. Remove the tray from the oven and let the pistachios cool completely. (If using already roasted pistachios, then skip this step).
- Transfer the completely cooled pistachios to the jar of a food processor or a high-powered blender. The process will be quicker in the blender than in the food processor.
- Blend on high speed for 10-12 minutes until the butter reaches the desired consistency. Keep scraping the sides of the jar using a rubber spatula while blending. The longer you blend them, the runnier in consistency your butter will be.
- Once the desired consistency is reached, add salt, honey and mix until combined.
- Transfer the butter in an airtight glass bottle. Refrigerate for upto 1 month. Microwave to soften it again.
Did you make this recipe? Let me know!