Learn how to make this 2-ingredient pistachio butter recipe to use in cakes, spread on sandwiches and toast, or upgrade your favorite dessert.
Photo Credits: Mark Beahm
Pistachios are a staple of the Mediterranean diet , giving everything from our crispy rice to sweet baklava a beautiful buttery crunch. So when it came to homemade pistachio butter, I wanted to capture the true pistachio taste I know and love without overcomplicating it or loading it with processed sugar and added oils.
The best part? You need no specialty equipment and only 2 ingredients: pistachios and salt. In less than 20 minutes, you can make a big batch to store for up to 4 weeks in your fridge. Spread on your morning toast, drizzle on yogurt, ice cream, blend into smoothies—the list goes on!
Only 2-Ingredients
The best part about making pistachio butter from scratch is capturing the pure flavor of freshly roasted pistachios and nothing more! To make it you’ll need:
- Pistachios: Make sure they’re raw and unsalted. You want that freshly toasted flavor, and salted nuts are almost always too salty. You can save money by shelling them yourself if you have the time and patience, or buy pre-shelled tubs. You’ll need about 2 pounds of whole pistachios to get 3 cups of shelled pistachios.
- Salt: A pinch or two of salt brings out the pistachio butter’s toasty-sweet and savory flavor.
How to Make Pistachio Butter
You don’t need specialty equipment to make your own pistachio butter from scratch—just about 20 minutes and a good food processor . Here are the steps:
- Get ready. Position a rack in the center of the oven and heat the oven to 350°F. Spread 3 cups of raw shelled pistachios on a large rimmed baking sheet.
- Roast the pistachios. When the oven is hot, set the baking sheet on the middle rack for 5 minutes. Give the pistachios a good stir and return to the oven. Roast until the pistachios are fragrant and slightly golden, 3 to 5 minutes more.
- Cool, then blend. Remove from the oven and let cool for just about 10 minutes. While the pistachios are warm, transfer them to the bowl of a food processor fitted with a blade. Blend until they turn from flour-like crumbs to a smooth, creamy, buttery mixture. This may take some time, and you will need to stop occasionally to scrape the sides and give the food processor a break.
- Season . Taste and adjust salt to your liking, blending briefly to distribute the seasoning.
- Store. Let the pistachio butter cool to room temperature before transferring to a sealable container. Store at room temperature for up to 1 week or in the fridge for up to 4 weeks.
Ways to Mix it Up
- Add a pumpkin spice vibe: Use warming seasonings like ground cinnamon, nutmeg, cardamom, ginger, and clove. You may want to add a drizzle of honey for balance.
- Add seeds: Make it a seeded nut butter with pumpkin seeds, nigella seeds, sesame seeds, and/or chia seeds.
- Make it chocolatey: Stir in chopped chocolate, or add about 1/4 cup of cocoa powder and honey to taste.
- Add Zest: Add the zest of one orange to brighten it with citrus.
- Add floral essence : Add 1 to 2 teaspoons of rosewater to your pistachio butter. Rosewater and pistachios are a natural pairing in Mediterranean and Persian cooking, as you can see in this Persian Love Cake .
How to Use Pistachio Butter
If you don’t have the time to make homemade pistachio butter, you can also buy it . Whether you make it from scratch or pick it up at a store, you can use it like any peanut or almond butter. As you can see by the recipes below, we are no strangers to making the most of this decadent spread.
- Serve it as part of a Mediterranean Breakfast Board
- Spread it on toasted seeded bread or whole wheat bread with a drizzle of Greek honey .
- Pair it with fig jam for a grown-up PB&J
- Use it to make pistachio cake or pistachio tiramisu
- Drizzle a spoonful over homemade olive oil ice cream
Ingredients1x2x3x
- ▢ 3 cups raw shelled pistachios
- ▢ Kosher salt
Instructions
- Get ready. Position a rack in the center of the oven and heat the oven to 350°F. Spread the pistachios on a large rimmed baking sheet.
- Roast the pistachios. When the oven is hot, set the baking sheet on the middle rack for 5 minutes. Give the pistachios a good stir and return to the oven. Roast until the pistachios are fragrant and slightly golden, 3 to 5 minutes more.
- Cool, then blend. Remove from the oven and let cool for just about 10 minutes. While the pistachios are warm, transfer them ot the bowl of a food processor fitted with a blade. Blend until they turn from flour-like crumbs to a smooth, creamy, buttery mixture. This may take some time, and you do need to stop occasionally to scrape the sides and give the food processor a break.
- Season. Taste and adjust salt to your liking, blending briefly to distribute the seasoning.
- Store. Let the pistachio butter cool to room temperature before transferring to a sealable container. Store at room temperature for up to 1 week or in the fridge for up to 4 weeks.
Video
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils , honey , jams , and spices .
Nutrition
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Pistachio Butter
Ingredients
- 3 cups raw shelled pistachios
- Kosher salt
Instructions
- Get ready. Position a rack in the center of the oven and heat the oven to 350°F. Spread the pistachios on a large rimmed baking sheet.
- Roast the pistachios. When the oven is hot, set the baking sheet on the middle rack for 5 minutes. Give the pistachios a good stir and return to the oven. Roast until the pistachios are fragrant and slightly golden, 3 to 5 minutes more.
- Cool, then blend. Remove from the oven and let cool for just about 10 minutes. While the pistachios are warm, transfer them ot the bowl of a food processor fitted with a blade. Blend until they turn from flour-like crumbs to a smooth, creamy, buttery mixture. This may take some time, and you do need to stop occasionally to scrape the sides and give the food processor a break.
- Season. Taste and adjust salt to your liking, blending briefly to distribute the seasoning.
- Store. Let the pistachio butter cool to room temperature before transferring to a sealable container. Store at room temperature for up to 1 week or in the fridge for up to 4 weeks.
Video
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils , honey , jams , and spices .
Nutrition
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