This one-ingredient homemade pistachio nut butter needs no frills or extras. No coconut oil or other added oils, and no added sugar, sweeteners or salt, and it's naturally vegan, gluten-free, paleo, keto, and grain-free.
It uses raw pistachios which are gently heated in order to retain their vibrant color while releasing that nutty sweet flavor.
Just like homemade hazelnut butter and peanut butter, this easy pistachio butter recipe is a new staple to your pantry!
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🧾 Ingredients Needed
As promised, you only 1 ingredient to make delicious pistachio butter at home:
- Raw Shelled Pistachio Nuts: These have the best color and a slightly sweet flavor, making them perfect for homemade nut butter. You can use pre-roasted pistachios if you prefer, just note that the nut butter will have a duller color- the flavor will be great though! If you want to go the extra mile, you can buy skinless pistachios, which have been peeled and will give the greenest pistachio butter. Whichever type you choose, I recommend using unsalted pistachios to avoid a heavy salty taste.
🥣 Instructions
Making your own pistachio butter is quick and easy, here are the images to help you get a visual of the steps involved. Please refer to the printable recipe card at the end of this page for the complete list of ingredients, quantities, and instructions:
*Quick roast* the pistachios on a baking sheet in a preheated oven for 6 minutes. You're warming up the nuts here rather than roasting them. This ensures you don't lose the vibrant color while bringing out their rich pistachio flavor.
Add the lightly toasted pistachios to a high-speed blender and blitz on low speed.
First, the pistachios will resemble ground nuts. Scrape down the edges of the blender jug with a rubber spatula.
After a couple of minutes, it will start to turn into a thick pistachio paste. Scrape the edges again, and now turn the speed up to medium-high and blend.
The pistachios will start to release their natural oils and become a creamy texture at this stage. Turn the blender speed up to high, and keep blending until smooth!
After 7-10 minutes, you'll have delicious smooth pistachio butter. Transfer the pistachio butter to a sealed airtight container or glass jar, and give it a good stir before serving.
🍽 Serving Suggestions
There are so many different ways to use pistachio butter in recipes, both sweet and savory. Here are some of my favorites:
- Desserts: Add it to raw brownies, energy balls, and truffles in place of other nut butter. Add it in place of soaked nuts to this white chocolate pistachio tart, or in place of pistachio paste in this no-bake chocolate tart. You can also use it to fill vegan donuts or to make pistachio tiramisu, homemade pistachio cream, vegan pistachio ice cream, pistachio tart, and pistachio cheesecake.
- Drinks: Add a tablespoon to your favorite smoothie for added healthy fats and nutrition. It also tastes amazing in a matcha latte, as an addition to cocktails and mocktails, or as a base for homemade pistachio liqueur.
- Cakes: Add it as a filling to pistachio cake or as the base for pistachio frosting.
- Cookies: Swap out the peanut butter to make no-bake pistachio cookies.
- Bread: Smother it over bagels, toast, sourdough bread, vegan scones, crackers, pistachio muffins, or biscuits.
- Oatmeal: A dollop of creamy nut butter on top of warm oatmeal or mixed into overnight oats is a delicious way to level up your breakfast.
- Savory: Add it to a vegan cheese board, or to pistachio pesto in place of whole pistachios for a smooth consistency.
💭 Recipe Tips
Patience is key to consistency. Make sure you blend the pistachios for long enough. The mixture will resemble a pistachio paste for quite some time until the nuts suddenly release their oils and blend into a smooth runny consistency.
If you don't have a high-speed blender, a food processor also does the job. It may just take a few minutes extra to get a smooth consistency.
Waste not, want not! It's inevitable that there will be some of that delicious pistachio butter residue left in your blender jug. You can make this into a quick 1-minute pistachio milk by blitzing it up with 2-3 cups filtered water. Also - this helps with wash-up!
To make crunchy pistachio butter, follow the recipe as instructed and then stir in more chopped roasted pistachios at the end.
💬 FAQs
It'll keep in a dark place at room temperature for 1 week, or in the refrigerator for up to a month. In both cases, make sure you keep it in a sealed jar or airtight container.
This delicious simple pistachio butter tastes fragrantly nutty, slightly sweet, and mildy earthy.
I do not recommend adding any liquid sweeteners of flavors, as these will cause your nut butter to seize. You are however quite welcome to jazz it up with half a vanilla pod, and a pinch of salt.
🌰 More Nut Butter Recipes
📖 Recipe
Homemade Pistachio Butter - With 1 Ingredient!
Ingredients
- 375 g (3 cups) raw shelled pistachios
Instructions
- Toast the pistachios: Preheat your oven to 160°C (320°F). Place the raw shelled pistachios on a baking sheet and bake for 6 minutes. You want the nuts to heat up but not brown. Remove the tray from the oven and add the pistachios to a high-speed blender while warm (this will help them release their oils).
- Blend: Blend on low speed for a couple of minutes. First, they will turn into a coarse pistachio meal, and then the mixture will start to form a nut butter consistency.
- Scrape down the edges of the blender every so often and continue to blend for 5-7 minutes. The mixture will look like a thick pistachio paste and eventually it will turn into a runny nut butter consistency.
- Storage: Transfer the pistachio butter to a storage jar with an airtight lid. It will keep at room temperature in a dark place for up to a week, or refrigerated for up to a month.
Notes
- To avoid wasting any leftover nut butter from the sides of the blender jug, simply add 2-3 cups of filtered water and blend to make a quick homemade pistachio milk!
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