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Pistachio Butter
You only need 3 ingredients to make this homemade Pistachio Butter. This recipe is crazy simple to make and bursting with nutty flavor!
Course
Breakfast, Brunch, Condiments, Snacks
Cuisine
American
Keyword
Delicious Everyday, how to make pistachio butter, pistachio butter, pistachio nut butter
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
1
and ¼ cups
Calories
1503
kcal
Author
Delicious Everyday
Ingredients
2
cups
pistachios
raw, shelled
1–3
tbsp
coconut oil
¼
tsp
salt
US Customary
-
Metric
Instructions
Preheat oven to 375°F, spread pistachios out on a baking sheet, and roast for 8–10 minutes.
Allow nuts to cool, then place into a food processor along with oil and salt. Blend until smooth.
Start with 1 tablespoon of oil and add more as needed, processing until you get the desired consistency. I like mine very smooth!
Once smooth, use a spatula to transfer butter to a storage or serving container.
Notes
The recipe calls for 2 cups of pistachios—this measurement comes AFTER the pistachios have been shelled. You can also use pre-shelled nuts.
You can skip the roasting and make this pistachio butter with raw nuts, but the roasting gives the nut butter a nice flavor.
This recipe works best when using a food processor. You may need to stop and scrape the sides many times if you are using a blender.
This pistachio butter is delicious as a spread on toast, as a replacement for peanut butter, or mixed into baked goods.
Store this butter in the fridge for up to a month, or freeze for up to 3 months.
Nutrition
Calories:
1503
kcal
|
Carbohydrates:
68
g
|
Protein:
50
g
|
Fat:
126
g
|
Saturated Fat:
26
g
|
Polyunsaturated Fat:
34
g
|
Monounsaturated Fat:
59
g
|
Sodium:
584
mg
|
Potassium:
2522
mg
|
Fiber:
25
g
|
Sugar:
19
g
|
Vitamin A:
1021
IU
|
Vitamin C:
14
mg
|
Calcium:
259
mg
|
Iron:
10
mg