Pistachio Butter Recipe
This pistachio butter recipe blends roasted, shelled pistachios into a smooth, creamy spread. Add a pinch of salt and a touch of oil for desired consistency. Optional sweeteners like honey or maple syrup enhance flavor. Perfect as a spread, in desserts, or stirred into yogurt. Simple to make and packed with rich, nutty pistachio flavor.
Equipment
- Baking sheet or roasting pan
- Food processor or high-speed blender
- Rubber spatula
- Measuring spoons
- Airtight storage jar or container
Ingredients
- 2 cups raw shelled pistachios
- 1 tablespoon neutral oil optional, for creamier texture, e.g., grape seed or light olive oil
- 1/4 teaspoon sea salt adjust to taste
Instructions
Roasting the Pistachios (Optional but Recommended):
- Preheat your oven to 350°F (175°C). Spread the pistachios in a single layer on a baking sheet. Roast for 8 to 10 minutes until they smell fragrant and turn lightly golden. Let them cool before using.
Making the Butter:
- Put the cooled pistachios into a food processor. Pulse a few times to break them up, then run the processor continuously. The nuts will go from crumbly to a thick paste, and eventually to smooth butter. This usually takes 5 to 8 minutes depending on your machine.
Adding Oil and Salt:
- When the butter starts to come together, add about a tablespoon of neutral oil to make it creamier (optional). Add salt to taste. Process for another 1 to 2 minutes until smooth.
Adjusting Texture:
- If you want thinner or creamier butter, add oil in small amounts (about a teaspoon at a time) and blend until you get the consistency you like.
Storing:
- Put the pistachio butter in a sealed jar or container. Keep it in the fridge for up to two weeks. Stir before using if the oil separates.
Notes
Nutrition Facts Of Pistachio Butter Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 190 |
| Fat | 17g |
| Protein | 6g |
| Carbohydrates | 6g |
| Fiber | 3g |
| Sugar | 1g |