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.
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.To save time, use pre-roasted pistachios.If you want 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 pistachio 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.