Ingredients
- 2 cups shelled unsalted pistachios
- Optional: 1/4 teaspoon salt (to taste)
Instructions
1. Place 2 cups of shelled unsalted pistachios into a high-speed food processor. Make sure your pistachios are fresh and dry. You can use roasted or raw, depending on your flavor preference.
2. Blend for about 1–2 minutes until the pistachios are broken down into a crumbly meal. Stop to scrape down the sides with a spatula if needed.
3. Continue processing. After a few more minutes, the natural oils will begin to release. You’ll see the mixture start to clump and then smooth out.
4. Keep blending for a total of 5–8 minutes, pausing occasionally to scrape the sides. The pistachios will transform into a silky, spreadable butter.
5. Taste the butter. If desired, add 1/4 teaspoon salt or to taste. Pulse to incorporate.
6. Transfer the finished pistachio butter into a clean, dry glass jar or airtight container. Let it cool if warm. Store at room temperature for up to 2 weeks or refrigerate for longer shelf life.
Notes
• Roasted pistachios yield a toastier, richer flavor, while raw pistachios are more mild and sweet. • Be patient—natural pistachio oils will release with time. Don’t add oil unless absolutely needed. • If your food processor overheats, pause and let it rest to protect the motor. • Try mixing in honey, cardamom, or vanilla for a gourmet twist!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- 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