Pistachio Butter
Spreads
Ingredients:
- 260 g (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:
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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.
Pistachio Butter
Ingredients:
- 260 g (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:
- 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.
