Homemade Pistachio Butter Delight (Print-Friendly Format)
Velvety pistachio butter with sweet hints and a nutty finish. Enjoy on toast, yogurt, or in baked treats.
# Ingredients You’ll Need:
→ Main
01 -
300 g shelled, unsalted roasted pistachios
→ Optional Add-ins
02 -
5–10 ml honey or maple syrup
03 -
2.5 ml vanilla extract
04 -
Pinch of sea salt
05 -
5 ml coconut oil
06 -
Raw pistachios, toasted lightly
07 -
Almonds or cashews, for nut blend
# How to Make It:
01 -
Preheat oven to 175°C. Spread raw pistachios on a baking sheet and toast for 8–10 minutes until aromatic. Allow to cool completely.
02 -
Place roasted pistachios in a food processor or high-powered blender. Process on high for 1–2 minutes until mixture is crumbly.
03 -
Scrape down the sides with a rubber spatula. Continue processing for 5–7 minutes; the pistachios will release their oils and transform into a creamy butter.
04 -
Add honey or maple syrup, vanilla extract, coconut oil, or sea salt to taste. Blend until the texture is ultra-smooth and homogenous.
05 -
Transfer pistachio butter to a clean, airtight jar. Refrigerate for up to 3 weeks, stirring before each use, as natural separation may occur.
# Extra Tips:
01 -
For an extra smooth finish, blend the nuts slightly longer and consider adding a touch of coconut oil.
02 -
Do not add liquids like milk or water, as this can cause the butter to seize.
03 -
Use roasted pistachios for optimal flavor and creaminess.
04 -
Store in the refrigerator and stir before each use to re-incorporate separated oils.