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Pistachio Butter
How-tos/Tips
What You’ll Need:
🥜 2 cups raw unsalted pistachios
🛢️ 1–2 tbsp neutral oil (optional, such as avocado or mild olive oil)
🍁 1 tbsp maple syrup (optional, for a touch of sweetness)
🧂 ½ tsp sea salt (adjust to taste)
Features:
⏰ 20 minutes or less
🍭 Refined Sugar-Free
🌾 Gluten-Free
🌽 Grain-Free
Nutrition:
Servings
1
Calories
94
Carbohydrates
3.2 g
Fat
8 g
Fiber
1.3 g
Protein
3.2 g
Monounsaturated
4.2 g
Polyunsaturated
2.6 g
Saturated
0.7 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Calcium
23 mg
Iron
0.7 mg
Potassium
215 mg
Cholesterol
0 mg
Sodium
1 mg
Sugar
0.9 g
*Nutrition information is a rough estimate.
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How You’ll Make It
- Optional – Blanch the Pistachios: If you prefer a more vibrant green color, blanching can help remove the skins. Bring a pot of water to a boil, add the pistachios, and blanch for only 20–30 seconds. Any longer, and they may become too soft and mushy, making it difficult to achieve a smooth pistachio butter as they struggle to release their oils. Drain immediately and transfer to an ice bath to cool. Once cooled, rub the pistachios with a clean kitchen towel or between your fingers to remove the skins. You can also skip this step and use slivered pistachios instead.
- Dry the Pistachios: Spread the pistachios on a baking sheet and allow them to air-dry, or roast them at 300°F (150°C) for 10–12 minutes until fully dry.
- Blend: Add the dried pistachios to a food processor or high-speed blender. It helps to blend the pistachios 1-2 minutes after roasting while they are still warm, as this helps release their natural oils for a smoother, creamier pistachio butter. Blend for 5–10 minutes, scraping down the sides as needed. As the pistachios release their natural oils and form a paste, add a small amount of oil if a smoother consistency is desired. For extra flavor, blend in salt and maple syrup.
- Store: Transfer the pistachio butter to an airtight jar and store it in the refrigerator for up to 3 weeks.
Substituttions
Pistachio Butter
Servings
1 cup (16 tbsp)
Prep Time
10-20 min
Cook Time
5–10 min (blend time)
Ingredients:
🥜 2 cups raw unsalted pistachios
🛢️ 1–2 tbsp neutral oil (optional, such as avocado or mild olive oil)
🍁 1 tbsp maple syrup (optional, for a touch of sweetness)
🧂 ½ tsp sea salt (adjust to taste)
Features:
⏰ 20 minutes or less
🍭 Refined Sugar-Free
🌾 Gluten-Free
🌽 Grain-Free
Instructions:
- Optional – Blanch the Pistachios: If you prefer a more vibrant green color, blanching can help remove the skins. Bring a pot of water to a boil, add the pistachios, and blanch for only 20–30 seconds. Any longer, and they may become too soft and mushy, making it difficult to achieve a smooth pistachio butter as they struggle to release their oils. Drain immediately and transfer to an ice bath to cool. Once cooled, rub the pistachios with a clean kitchen towel or between your fingers to remove the skins. You can also skip this step and use slivered pistachios instead.
- Dry the Pistachios: Spread the pistachios on a baking sheet and allow them to air-dry, or roast them at 300°F (150°C) for 10–12 minutes until fully dry.
- Blend: Add the dried pistachios to a food processor or high-speed blender. It helps to blend the pistachios 1-2 minutes after roasting while they are still warm, as this helps release their natural oils for a smoother, creamier pistachio butter. Blend for 5–10 minutes, scraping down the sides as needed. As the pistachios release their natural oils and form a paste, add a small amount of oil if a smoother consistency is desired. For extra flavor, blend in salt and maple syrup.
- Store: Transfer the pistachio butter to an airtight jar and store it in the refrigerator for up to 3 weeks.
