Description
A delicious and creamy pistachio butter that is perfect for spreading or adding to recipes.
Ingredients
- 1 cup shelled pistachios (raw or roasted, unsalted)
- 1 tablespoon honey or maple syrup (optional)
- 1/4 teaspoon salt (adjust to taste)
- 1–2 tablespoons neutral oil (like grapeseed or canola, optional for creaminess)
Instructions
- Preheat your oven to 350°F if using raw pistachios.
- Spread the pistachios on a baking sheet and roast for about 8-10 minutes, or until fragrant and lightly golden. Let them cool for a few minutes.
- In a food processor, combine the roasted pistachios, honey or maple syrup (if using), and salt.
- Process for about 5-10 minutes, scraping down the sides as necessary, until the mixture becomes smooth and creamy.
- If the mixture is too thick, add neutral oil one tablespoon at a time until you reach your desired consistency.
- Taste and adjust the sweetness or saltiness as needed.
- Once finished, transfer the pistachio butter to a clean jar and store it in the refrigerator for up to 2 weeks.
Notes
- For a sweeter version, add more honey or maple syrup.
- You can blend in a pinch of cinnamon or vanilla extract for extra flavor.
- If you prefer a chunkier texture, pulse the pistachios less and leave some pieces intact.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95
- Sugar: 1g
- Sodium: 0.5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg