Homemade pistachio butter recipe: Make easily your own pistachio spread and forget the high-cost store-bought jars. You just need pistachios and a blender or food processor to do the job.
Either you’re looking for a new nut butter to spread on your morning toast, or you want to make this incredible pistachio chocolate cake, pistachio butter recipe can be used in tons of recipes: cakes, frosting, ice cream, or even in your smoothie. Not to mention, it’s also an amazing edible gift.
Buy unsalted, roasted shelled pistachios to make this pistachio butter recipe even easier to prepare. And all you need to do is grind/blend the nuts in a food processor until you reach the desired consistency. Let’s dip in a few instructions/tips to make sure you succeed in this recipe.
How to make pistachio butter?
Patience is the key, even if you literally just have to blend the nuts to make the pistachio butter recipe. In the beginning, it seems like it’s not coming together, but let your food processor run as long as necessary. Your nuts will naturally thicken into a pistachio paste.
Pistachios go through a few stages on their way to becoming spreadable.
The longer you blend the pistachios, the runnier in consistency your pistachio nut butter will be.
It might take more or less time, depending on the food processor’s power. Blend the nuts in intervals so that it doesn’t overheat the blender and scrap the sides and bottom of the bowl as needed.
Use a certain quantity of pistachios, especially if your food processor is a large model or if the space between the blade and the bottom is large.
Which food processor should I use?
You might see people making their pistachio butter recipe in 5 minutes and others in 30 minutes. It’s all about the food processor and its power. The higher power as the food processor, the faster you will reach the nut consistency.
I have good results with a small food processor, powered by a 500-watt motor. To prevent over-heating, I blend the nuts in intervals, switch on for 30 seconds, and switch off for 30 seconds. It takes me 20 minutes for a creamy pistachio butter.
I also tried with a blender, smaller but more powerful, 900 watt, and it took me 10 minutes.
Do you need to add ingredients?
For this pistachio butter recipe, I never have to add any oil, while blending pistachios will leave their oils.
A teaspoon of vegetable oil (neutral flavor) may help to combine into a smooth pistachio butter, but do not add more than 1 teaspoon as it may become runny. And please, don’t add water; It won’t help.
If desired, you can add a pinch of salt at the end or a pinch of vanilla extract.
Should I roast the pistachios to make pistachio butter recipe?
Roasting the nuts helps the pistachios to release their oil, so it helps the process. And it adds this toasty roasted taste. But you can also make your pistachio paste with raw pistachios.
As I said previously, I buy roasted pistachio, so it saves time in the kitchen. If you can’t find them, roast the pistachios in the oven at 165ºC (fan assisted) for 10 minutes, turning them halfway, and let the pistachios cool completely before blending.
Why my pistachio butter is brown?
The pistachio butter naturally has a brown-green shade.
The color depends a lot on the nuts themselves. Some of them naturally have a more vibrant color.
Remove the skin after roasting helps to get vibrant green butter.Use a clean kitchen towel, pour the roasted pistachios in the middle, gather up all the sides and rub vigorously all over the towel.
How do I store it?
Keep the pistachio butter in an airtight glass container in the fridge for a month. You can freeze it for up to 3 months.
Try this cake and these cookies, next:
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