Description
Creamy, naturally sweet, and beautifully green, this homemade pistachio butter is simple, healthy, and made with just three real ingredients. Perfect for spreading, dipping, or eating straight from the spoon.
Ingredients
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2 cups shelled pistachios (unsalted)
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1–2 teaspoons neutral oil (like avocado or grapeseed)
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A pinch of sea salt
Instructions
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Toast pistachios in a dry skillet over medium heat for 3–5 minutes, stirring often. Let them cool.
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Add cooled pistachios to a food processor. Blend until crumbly, then sticky, then smooth — this takes several minutes.
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Add sea salt and blend again. If it’s too thick, add oil gradually and blend until creamy.
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Transfer to a clean jar. Store in the fridge for up to 3 weeks. Stir before each use.
Notes
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Toasting brings out deeper flavor, but it’s optional.
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Don’t rush the blending — it needs time to fully break down.
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Add-ins like cinnamon, honey, or vanilla work great if you want a twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Spread, Snack
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 190
- Sugar: 1g
- Sodium: 45mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg