Make creamy homemade pistachio butter in less than 15 minutes. This recipe uses 100% raw shelled pistachios that are lightly toasted for a nutty, subtly sweet flavor, retaining their bright green hue. Perfect for spreading on toast, adding to oats, or adding to pistachio desserts!
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!