Homemade pistachio butter is made with three simple ingredients and just one piece of equipment for a sweet, luxurious nut butter spread that’s easy to make at home!
If you’re ready to upgrade your nut butter game, you need to add this pistachio nut butter to your collection. A unique blend of roasted pistachios, maple syrup, and vanilla extract, it blows your standard store-bought nut butter options out of the water!
Plus, it’s incredible when smeared over toast, used as a dip with your favorite fruit, mixed into salad dressings, or just eaten with a spoon. No judgment here. It’s seriously that tasty.
So go ahead and make a double or triple batch, and store it in the fridge. Trust me, you won’t regret it!
Why You’ll Love Pistachio Nut Butter
- Gluten free, dairy free, and vegan
- Just 3 simple ingredients
- Minimal prep work or cleanup
- Great to prepare ahead of time and keep on hand
- Can be used in a wide variety of ways
What does pistachio butter taste like?
If you’ve never had pistachio butter before, you’re in for a treat! It has a delicious flavor full of subtle nuttiness with a rich taste. It’s not super nut-forward like peanut butter and has a more “sophisticated” flavoring. It pairs great with fruit or anything sweet like on apples or on dates.
Is pistachio butter good for you?
Rich in unsaturated fats, vitamins, and minerals, pistachio butter can add a dose of wellness to your diet when used sparingly. Like most nut butters, it’s higher in calories. So, it’s best used as a spread on toast, fruit, crackers, and more snack items.
Homemade Pistachio Butter Ingredients & Notes
- Pistachios - Use roasted salted pistachios that have been removed from their shells to create a rich, nutty base.
- Maple syrup - This is how we sweeten the pistachio butter without the need for refined sugar. Substitute honey, if desired.
- Vanilla extract - Use high-quality, pure vanilla extract to enhance the natural flavor of the pistachios and honey, adding extra depth and sweetness to the pistachio nut butter spread.
What pistachios are best for pistachio butter?
You want to use toasted, salted, and shelled pistachios for pistachio butter.
While it may seem backward, shelled pistachios mean the pistachios have been through the “shelling processing” and the shell has been removed. On the other hand, unshelled pistachios mean the nuts have not been through the de-shelling process and are still in their shell.
This pistachio butter recipe requires a bit of patience, but it’s so worth the wait! All you need is a food processor or a high-speed blender, and you’re ready to go.
Step 1: Combine the ingredients. Add all of the ingredients to the bowl of your food processor or blender. Blend or process until a grainy consistency is achieved. This takes several minutes!
Step 2: Blend. Scrape down the sides of the container, and continue to blend. Repeat this process, blending and scraping down the sides every 5 minutes or so until your desired consistency is achieved.
- Add 1 teaspoon of cinnamon.
- Add 2 cups roasted macadamia nuts for a fancy mixed nut butter.
- Add 1 tablespoon of cocoa powder for a chocolate twist.
- Throw in 3 large pitted dates to the processor for a “caramel” flavoring. Note the pistachio butter will be thicker than pictured.
- Be sure your pistachios have been roasted and aren’t raw. When they go through the roasting process, they release some of their fat which makes it easier to blend into a butter consistency.
- Use a powerful food processor or high-speed blender. Your mom’s old blender won’t work with this recipe, and you risk it overheating.
- Patience is key! Pistachio butter can take up to 20 minutes to make. It’s important to blend in increments and scrape down the sides to prevent the blender from overheating.
How to Store
Store the pistachio butter in an airtight container. I recommend storing it in the fridge for a longer shelf life. It will keep for up to 3 weeks in the fridge. It will firm up a bit when chilled but will still be delicious!
Frequently Asked Questions
You need to process the nuts more. Pistachios take a while to break down into a butter-like consistency so it can take up to 20 minutes to break them down with a food processor.
No, you can leave the flaky skins on the pistachios but be sure to remove the shells.
Pistachio butter contains more vitamin A, vitamin B6, calcium, iron, phosphorous, and potassium than peanut butter. However, peanut butter has more zinc and niacin and less sodium. So, the healthiest option comes down to your individual needs.
Yes, but you will need to bake them beforehand. To do so, preheat your oven to 325 F, and toss the raw, shelled pistachios in about 2 tablespoons of oil and ½ teaspoon of salt. Arrange them in a single layer on a baking sheet, and roast for 10-14 minutes, shaking the pan halfway through. Be careful not to let them burn!
for more nut butter recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
- Add the pistachios, maple syrup, and vanilla extract to a food processor or high speed blender and process until a grainy consistency is achieved. This may take 2 - 3 minutes. Scrape down the sides of the container and mix again for another 5 minutes. Scrape down the sides and repeat until your desired consistency is reached. The more the pistachios are blended, the smoother the pistachio butter. This entire process can take 15 - 20 minutes so it’s important to note that you need to mix in increments of about 5 minutes to prevent your food processor or blender from overheating. Every 5 minutes, scrape down the sides and blend again.