Ingredients
- 2 cups raw, shelled pistachios (preferably unsalted)
- 1 teaspoon pistachio or neutral oil (optional, for extra creaminess)
- Pinch of salt (optional)
Instructions
1. Preheat oven to 325°F (160°C). Spread pistachios in a single layer on a baking sheet. Toast for 5–10 minutes until fragrant and warm.
2. Allow pistachios to cool slightly, then transfer to a food processor.
3. Blend for 2–3 minutes until a fine crumb forms, scraping down the sides as needed.
4. Continue blending 6–10 minutes. The mixture will turn from crumbly to doughy, then into a creamy, smooth butter.
5. Add oil and salt (if using), and blend for another 30 seconds until fully incorporated. Taste and adjust seasoning if desired.
6. Spoon into a clean jar and refrigerate. Keeps up to one month—stir before each use.
Notes
• For a vibrant green color, use slivered or blanched pistachios. • If your food processor overheats, pause to cool before continuing. • Add a teaspoon of honey, maple syrup, or vanilla for a sweet twist. • Want crunch? Stir in chopped toasted pistachios at the end. • Great as a topping for oatmeal, toast, fruit bowls, or desserts!
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Nut Butter
- Method: Food Processor
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg