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Pistachio Butter

Name: Pistachio Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 9
Cuisine: N/A
Ingredients: 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios; Pinch or more of salt, to taste

This homemade pistachio butter is made with freshly toasted pistachios and tastes like a dream! Make this creamy pistachio butter for your morning toast, or give it as a gift. For context, use 16 ounces (1 pound) pistachios to yield enough nut butter to fill a standard 16-ounce nut butter jar (about 2 cups).

20 min total 10 min prep 10 min cook 9 159 cal

Ingredients

9 serv.

2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios
Pinch or more of salt, to taste

Instructions

Tap a step to mark it done

1 Preheat the oven to 350 degrees Fahrenheit. Spread the pistachios across a rimmed baking sheet and toast them until nicely fragrant, about 7 to 9 minutes, stirring halfway.
2 Let the pistachios cool until they’re just warm (not hot), about 10 minutes.
3 Transfer the pistachios to a food processor. Add a pinch of salt.
4 Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. The pistachios will go from flour-like clumps, to a ball against the side of the food processor, and finally, the mixture will turn creamy and glossy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes before proceeding.
5 Taste, and blend in another pinch of salt if desired. Let the pistachio butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. This nut butter keeps well at room temperature for 1 week or store it in the refrigerator for up to 1 month.