Ingredients
Scale
- 3 cups shelled raw pistachios
- ½ tsp fine sea salt
- (Optional) 1–2 tbsp neutral oil (grapeseed or pistachio)
- (Optional) 1–2 tsp honey or maple syrup
Instructions
1. Preheat oven to 325°F (165°C) and toast pistachios for 8–10 minutes until fragrant
2. Let cool 10 minutes and rub off skins if desired for a greener color
3. Blend pistachios in food processor until natural oils release and texture is creamy (10–15 min), scraping down as needed
4. Add salt, optional oil, and sweetener; blend 1–2 minutes more
5. Transfer to a jar; store at room temperature for up to 2 weeks or refrigerate for up to 1 month
Notes
Use neutral oil if your processor needs help smoothing; oils may separate—stir before use; optional sweetener adds warmth and flavor
- Prep Time: 00:10
- Cook Time: 00:10
- Category: Nut Butter
- Method: Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 tbsp
- Calories: 90
- Sugar: 0g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg