Pistachio Butter
Spreads
Nut and Seed Butters
Ingredients:
- 260 g (2 cups) raw unsalted pistachios
- 1–2 tbsp neutral oil (optional, such as avocado or mild olive oil)
- 15 ml (1 tbsp) maple syrup
- 3 g (½ tsp) sea salt
Equipments:
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Keep processing through the chalky, clumpy stage — pistachios take longer than most nuts to break down, and stopping early leaves the butter grainy instead of silky.
Instructions:
- Blend: Add 260 g (2 cups) raw unsalted pistachios to a food processor. Process continuously for 8–12 minutes, stopping every 2 minutes to scrape down the sides. The pistachios will go from flour to clumps to a smooth, creamy butter.
- Season: Add optional 1–2 tbsp neutral oil, 1 tbsp maple syrup, and ½ tsp sea salt. Blend for a further 30 seconds until fully combined.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerate for up to 3 months.
Notes: Raw pistachios make a lighter, greener butter. Roasted pistachios give a richer, nuttier flavor. Both work well — it’s a matter of preference.
Pistachios take slightly longer than almonds or peanuts to release their oils. The process typically takes 8–12 minutes depending on your food processor.
Tips: Process in 2-minute intervals, scraping down the sides between each to protect the motor.
Storage: Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 2 months. Natural oil separation is normal — stir before use.
Swaps: Pistachios can be swapped for any nut using the same technique — cashews and macadamia nuts produce the smoothest butters with the least processing time.
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The sea salt sharpens and balances every other flavor in the dish. The –2 tbsp neutral oil keeps the fat neutral so the other ingredients can shine.
Pistachio Butter
Ingredients:
- 260 g (2 cups) raw unsalted pistachios
- 1–2 tbsp neutral oil (optional, such as avocado or mild olive oil)
- 15 ml (1 tbsp) maple syrup
- 3 g (½ tsp) sea salt
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The maple syrup brings natural sweetness with a hint of caramel depth. The sea salt sharpens and balances every other flavor in the dish. The –2 tbsp neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Keep processing through the chalky, clumpy stage — pistachios take longer than most nuts to break down, and stopping early leaves the butter grainy instead of silky.
Instructions:
- Blend: Add 260 g (2 cups) raw unsalted pistachios to a food processor. Process continuously for 8–12 minutes, stopping every 2 minutes to scrape down the sides. The pistachios will go from flour to clumps to a smooth, creamy butter.
- Season: Add optional 1–2 tbsp neutral oil, 1 tbsp maple syrup, and ½ tsp sea salt. Blend for a further 30 seconds until fully combined.
- Store: Transfer to a clean glass jar. Keeps at room temperature for up to 2 weeks, or refrigerate for up to 3 months.
