Ingredients
- 2 cups raw, shelled pistachios (unsalted)
- 1 teaspoon neutral or pistachio oil (optional)
- Pinch of fine sea salt (optional)
Instructions
1. Preheat oven to 325°F (160°C). Spread pistachios in a single layer and toast for 5–8 minutes until fragrant.
2. Let them cool slightly, then transfer to a food processor.
3. Blend for 2–3 minutes until a fine crumb forms, scraping sides as needed.
4. Continue blending for 6–10 more minutes. The mixture will go from crumbly to doughy, then finally creamy and spreadable.
5. Add oil and salt if desired, blend for another 30 seconds. Taste and season.
6. Spoon into a clean jar and refrigerate for up to 1 month. Stir before each use.
Notes
– Want that signature green color? Use blanched pistachios. – Pause if your processor gets warm—let it cool briefly. – For a sweet twist, stir in a teaspoon of honey or maple syrup. – Craving crunch? Mix in some chopped pistachios before storing. – Goes beautifully on waffles, oatmeal, yogurt, or with fresh fruit!
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Nut Butter
- Method: Food Processor
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg