Description
This easy pistachio butter recipe is a pure, creamy spread made with just roasted pistachios and salt. Rich, smooth, and full of Mediterranean flavor.
Ingredients
• 3 cups raw shelled pistachios
• Kosher salt (to taste)
Instructions
1. Preheat oven to 350°F (175°C) and spread pistachios on a baking sheet.
2. Roast for 5 minutes, stir, then roast another 3–5 minutes until fragrant.
3. Cool for 10 minutes. While still warm, transfer to a food processor.
4. Blend until smooth, scraping sides as needed, 6–8 minutes.
5. Add salt to taste and blend briefly to combine.
6. Transfer to a jar and cool. Store at room temperature for 1 week or in the fridge up to 4 weeks.
Notes
– Use only raw shelled pistachios to control roast level and salt content.
– If using a lower-powered food processor, blend in stages and allow the motor to cool.
– For a sweeter version, add 1 teaspoon of honey or maple syrup at the end.
– Optional flavor add-ins include vanilla, cinnamon, or lemon zest.
– Natural separation may occur. Stir before use.
- Prep Time: 10
- Cook Time: 5
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 86
- Sugar: 1.2
- Sodium: 0.2
- Fat: 7
- Saturated Fat: 0.9
- Unsaturated Fat: 5.8
- Trans Fat: 0
- Carbohydrates: 4.2
- Fiber: 1.6
- Protein: 3.1
- Cholesterol: 0