If you love nut butters and are ready to try something more unique, it’s time to meet your next obsession: Pistachio Butter. This creamy, vibrant green spread is rich, slightly sweet, and full of earthy flavor. Whether you slather it on toast, swirl it into oatmeal, or use it in baking, homemade pistachio butter delivers freshness and nutrition that store-bought versions often lack.
In this guide, you’ll learn how to make pistachio butter at home with just one ingredient, a food processor, and a little patience. We’ll also cover roasting tips, flavor variations, storage advice, and delicious ways to use it.
Explore more nutty goodness like our Peanut Butter Chocolate Rice Krispies Bites
Table of Contents
Print Recipe
Homemade Pistachio Butter
Equipment
- Food processor or high‑speed blender
- Baking sheet
- Spatula
Ingredients
- 3 cups raw unsalted pistachios
- ½ tsp salt adjust to taste
- 1 tbsp neutral oil (optional) e.g., grapeseed or sunflower
Instructions
- Preheat oven to 350 °F (175 °C). Spread pistachios in a single layer on a baking sheet and roast for 8–10 minutes, until fragrant and lightly golden. Let cool slightly.
- Transfer warm pistachios to food processor. Process on high, pausing to scrape down the bowl, for 3–5 minutes. First the nuts will become crumbly, then ball up, and finally turn into creamy butter.
- Add salt and continue processing. If needed, add oil a little at a time until desired smoothness is reached.
- Scrape into a clean jar or container. Press a piece of parchment paper on surface to prevent air exposure, close lid, and store.
- Let rest at room temperature for 1 hour before first use to allow flavors to mellow.
Notes
Why Pistachio Butter?
Pistachio butter isn’t just delicious—it’s also a nutritional powerhouse, rich in protein, healthy fats, fiber, antioxidants, and essential nutrients like vitamin B6 and potassium Unlike many commercial nut butters, making it at home means you control the ingredients. Only one ingredient inside: pistachios. No added sugar, oil, or preservatives.
Ingredients You’ll Need
Just One Essential Ingredient:
- 2 cups shelled, unsalted pistachios (raw or roasted)
Optional Add-ins (for flavor):
- Pinch of sea salt
- 1 tsp maple syrup or honey (for sweetness)
- ½ tsp vanilla extract
- 1 tsp coconut oil (for creaminess)
That’s it! The basic creamy pistachio paste recipe is as minimalist as it gets. From there, you can play around with sweet or savory variations.
How to Make Pistachio Butter – Step-by-Step
Step 1: Roast the Pistachios (Optional)
Roasting enhances the nutty flavor and helps release natural oils, making the blending process smoother.
How to roast:
- Preheat your oven to 350°F (175°C).
- Place the shelled pistachios on a baking tray in one uniform layer to roast evenly.
- Roast for 8–10 minutes, stirring once halfway through.
- Let them cool slightly before blending.
Step 2: Blend the Pistachios
Place the pistachios in a high-powered food processor or blender. Blend in stages:
| Time | Texture Stage |
|---|---|
| 1–2 min | Crumbly & sandy |
| 3–5 min | Starting to clump |
| 6–8 min | Thick paste |
| 9–12 min | Creamy pistachio butter |
Important Tip: Before turning into butter, the pistachios will shift through a series of stages in texture. Scrape down the sides as needed.
Step 3: Customize the Flavor (Optional)
Once the green nut butter is creamy, add your desired extras:
- Salt for balance
- Maple syrup or honey for a touch of sweetness
- Vanilla for warmth
- Coconut oil for a silkier texture
Blend for another 30–60 seconds until everything is smooth.
Texture & Consistency Tips
Green nut butter will start thick but becomes silkier with blending. If your food processor struggles or the paste seems dry, add a teaspoon of neutral oil (like avocado or coconut oil) to help it along. The final product should be creamy, easy to spread, and downright delicious.
How to Store Pistachio Butter
Keep your pistachio paste fresh by storing it in an airtight jar in the refrigerator. It will keep for up to 4 weeks, though you’ll likely finish it sooner!
- Stir before use—natural oils may separate.
- For longer storage, freeze in silicone molds or airtight containers for up to 3 months.
Ways to Use Pistachio Butter
This green gold is more versatile than you think. Here’s how to put it to delicious use:
Sweet Uses
- Spread on toast, bagels, or banana slices
- Swirl into oatmeal or yogurt
- Drizzle over pancakes or waffles
- Add to smoothies for a nutty boost
- Use in frostings or cookies
Savory Uses
- Stir into salad dressings or grain bowls
- Blend into pesto for a pistachio twist
- Spread on sandwiches or wraps
- Pair with cheese boards or crackers
It also makes a unique ingredient in no-bake energy bites, protein bars, or even sauces for roasted veggies.
Looking for ways to use it? Try our no-bake energy ball recipes
Flavor Variations
Want to spice things up? Try these variations:
| Flavor | Add-Ins |
|---|---|
| Chocolate Pistachio | 1 tbsp cocoa powder + 1 tsp honey |
| Cardamom Spice | ½ tsp cardamom + pinch of cinnamon |
| Honey Vanilla | 1 tsp vanilla + 2 tsp honey |
| Salted Pistachio | ½ tsp flaky sea salt on top |
Each version gives pistachio spread a different vibe—great for gifts, brunch spreads, or personal indulgence.
Nutritional Benefits
Here’s why pistachio paster is a smart snack:
| Nutrient (per 2 tbsp) | Approx. Value |
|---|---|
| Calories | 170–190 kcal |
| Protein | 6g |
| Healthy fats | 13–15g |
| Fiber | 3g |
| Sugar | 1–2g (natural) |
Plus, it’s rich in antioxidants like lutein and zeaxanthin, which support eye health. It’s also a plant-based protein, making it ideal for vegetarian and vegan diets.
Is Pistachio Butter Worth Making?
Yes—especially when compared to store-bought versions that often cost $10–15 for a small jar. Making it at home is:
- More affordable
- Fresher tasting
- Completely customizable
- No additives or preservatives
If you’ve made peanut butter or almond butter before, pistachio butter is a natural next step—just more vibrant and arguably more fun.
FAQs
Can I use salted pistachios?
Yes, but rinse and dry them before roasting or blending to avoid overly salty results.
Do I need a high-speed blender?
A good-quality food processor is best. High-speed blenders work but may need small batches and careful scraping.
Why is my pistachio butter dry?
It might just need more time blending. If it’s still too thick, add 1–2 teaspoons of oil (neutral flavor) to help.
Is pistachio butter keto-friendly?
Yes! It’s low in carbs and high in healthy fats, making it great for low-carb and keto diets.
Can I use pistachio butter in baking?
Absolutely! Use it in cookies, energy balls, or even as a filling for thumbprint cookies and macaron centers.
Final Thoughts
Pistachio Butter is the homemade nut spread you didn’t know you were missing. It’s vibrant, nutrient-rich, easy to make, and full of natural flavor. Whether you like it sweet, savory, or straight from the spoon, pistachio paste adds gourmet flair to your daily routine—without breaking the bank.
So grab a bag of pistachios and give it a whirl. Once you’ve had it fresh and homemade, nothing else compares.
Don’t miss our guide on How to Make Amlou—another pantry favorite!