Pistachio Butter
Spreads
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)
Equipments:
- Food processor or high-speed blender
- Spatula
- Jar or airtight container
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Oil-Free
Nutrition:
Servings 2 tbsp Calories 180 Carbohydrates 8g Fat 15g Fiber 3g Protein 6g
Monounsaturated 9g Polyunsaturated 3g Saturated 2g Trans 0g
Vitamin A 15mcg Vitamin C 0mg Vitamin D 0mg
Calcium 30mg Iron 1.5mg Potassium 280mg
Cholesterol 0mg Sodium 0mg Sugar 2g Lutein 500mcg Magnesium 30mg
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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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.
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.
Pistachio Butter
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:
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.
