Ingredients
Scale
- 2 cups shelled pistachios (unsalted)
- 1–2 tablespoons neutral oil (optional)
- 1/4 teaspoon fine sea salt
- 1–2 teaspoons honey or maple syrup (optional)
Instructions
Start with room-temperature pistachios; remove any shell fragments or damaged pieces.
Add pistachios to food processor and pulse 10–15 times to break them into smaller bits.
Process continuously for 2–3 minutes until it forms a thick paste, scraping sides as needed.
Add salt and any sweeteners; process another minute until fully incorporated.
Continue processing 3–5 minutes until silky smooth; add oil gradually if needed for texture.
Optional: pulse in extra chopped pistachios for crunch. Transfer to jar and store.
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Notes
Raw yields mild sweetness; roasted for richer flavor. Be patient—processing takes 5–8 min. If processor overheats, pause to cool. Add oil only if mixture seems dry. Mix in honey, vanilla, or cardamom for a gourmet twist.
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- Prep Time: PT10M
- Cook Time: PT0M
- Category: Nut Butter
- Method: Food Processor
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 1g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg