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Glass jar of creamy Pistachio Butter Recipe with spoonful lifted, surrounded by shelled pistachios on marble surface.

Pistachio Butter Recipe – 1 Easy, Creamy & Healthy Method

This pistachio butter recipe is smooth, vibrant, and naturally delicious. Made with just a few ingredients and no added preservatives, it’s a creamy, nutty spread you’ll want to use on everything from toast to baked goods.
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Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Condiment, Snack, Spread
Cuisine American, Mediterranean
Servings 4 people
Calories 170 kcal

Equipment

  • Food processor or blender High-powered, with sharp blades
  • Silicone spatula For scraping down the sides cleanly
  • Measuring spoons For optional oil or maple syrup
  • Airtight glass jar For storing the finished pistachio butter

Ingredients
  

  • cup Shelled pistachios Use raw or dry roasted, unsalted
  • 1–2 tablespoons Neutral oil Optional, like avocado or olive oil
  • pinch Salt Optional, to taste
  • teaspoon Maple syrup or honey Optional, for a touch of sweetness

Instructions
 

  • Place the shelled pistachios in a food processor or high-speed blender.
  • Blend for 1–2 minutes until the pistachios break down into a coarse, crumbly paste.
    Coarsely ground pistachios in food processor for pistachio butter recipe
  • Pause and scrape down the sides of the bowl to help everything blend evenly.
    Thick pistachio paste on bowl sides during pistachio butter recipe
  • Add 1–2 tablespoons of neutral oil if needed. Blend again to help the mixture loosen and smooth out.
    Adding oil to food processor during pistachio butter recipe
  • Continue blending for 3–5 minutes until the pistachio butter is smooth and creamy.
    Smooth and creamy pistachio butter in food processor for pistachio butter recipe
  • Use a spatula to transfer the pistachio butter to a clean glass jar. Store in the fridge for up to 3 weeks.
    Pouring finished pistachio butter into a glass jar for pistachio butter recipe

Notes

  • Pistachio Type Matters: For the creamiest pistachio butter, use raw or dry roasted shelled pistachios. Avoid salted or flavored ones, as they can overpower the natural flavor.
  • Optional Add-Ins: Add maple syrup or honey for sweetness, or a pinch of salt for contrast. You can also stir in a pinch of cinnamon or cardamom after blending for a warm twist.
  • Oil or No Oil: Depending on your food processor and pistachio freshness, you may not need oil. If it’s too thick, start with 1 tablespoon and increase gradually.
  • Storage: Store your homemade pistachio butter in a clean glass jar in the fridge. It stays fresh for up to 3 weeks. Stir before each use as natural separation may occur.
  • Serving Ideas: Spread it on toast, swirl into oatmeal, drizzle on yogurt, or use in baked goods for a nutty boost.

Nutrition

Serving: 32gCalories: 170kcalCarbohydrates: 6gProtein: 5gFat: 15gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 1mgPotassium: 280mgFiber: 2.5gSugar: 1.5gVitamin A: 2IUVitamin C: 0.3mgCalcium: 15mgIron: 1.1mg
Keyword DIY pistachio butter, healthy nut butter, homemade pistachio spread, how to make pistachio butter, pistachio butter recipe
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