Ingredients
- 2 cups raw shelled pistachios (preferably unsalted)
- 1 teaspoon toasted pistachio oil (optional, for smoother texture)
- Salt, to taste
Instructions
1. Preheat oven to 325°F (160°C). Spread pistachios on a baking sheet and toast for 5–10 minutes, just until fragrant and lightly golden.
2. Allow pistachios to cool slightly, then transfer to a food processor.
3. Process for 1–2 minutes until the nuts resemble coarse flour, scraping down the sides.
4. Continue blending for 5–10 minutes until the pistachios release their oils and form a creamy butter. Be patient!
5. Drizzle in the pistachio oil if using, and blend until fully incorporated.
6. Taste and add a pinch of salt if desired; pulse to combine.
7. Spoon into an airtight jar and store in the fridge for up to a month. Stir before each use.
Notes
For a vivid green color, use slivered or blanched pistachios. Scrape down the food processor frequently to ensure even blending. If your processor gets warm, pause and let it cool before continuing. Add a swirl of honey, vanilla, or cardamom for extra flavor. For a crunchy version, stir in some chopped toasted pistachios at the end.
- Prep Time: PT5M
- Cook Time: PT15M
- 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