Ingredients
- 2 cups raw, shelled pistachios (unsalted)
- ½ teaspoon fine sea salt (optional)
- 1 teaspoon neutral oil (pistachio or grapeseed, optional for ultra-smooth texture)
Instructions
1. Preheat oven to 325°F (160°C). Spread pistachios evenly on a baking sheet and toast for 5–8 minutes until fragrant.
2. Let pistachios cool completely, then transfer to a food processor.
3. Process for 2–3 minutes until the nuts form a coarse meal. Scrape down the sides as needed.
4. Continue processing for another 6–10 minutes. The mixture will become doughy, then gradually turn creamy as the oils release.
5. Add salt and oil (if using) and process for another 30 seconds until smooth. Taste and adjust seasoning.
6. Transfer to a clean jar. Store in the refrigerator for up to 1 month. Stir before each use.
Notes
• For vibrant green color and smooth texture, use blanched or slivered pistachios. • Pause processing if your machine overheats. • Add a teaspoon of honey or maple syrup for sweetness. • For crunch, stir in chopped toasted pistachios before storing. • Perfect on toast, fruit, oatmeal, or swirled into yogurt.
- 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: 2mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg