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This creamy, vibrant green spread has such a rich, nutty flavor that you’ll never want to buy the store-bought version again. With just two simple ingredients and a few minutes of blending, you’ll have a homemade pistachio butter that’s fresh, flavorful, and surprisingly easy to make.
Why You’ll Love This Pistachio Butter
Ever stared at a $15 jar of pistachio spread and wondered if it was worth it? Five minutes with a food processor turns budget-friendly nuts into the same velvety emerald butter, minus the steep pistachio butter price tag and plus bragging rights for making it yourself.
Slather it on toast, drizzle over Paleo Vegan Pistachio Ice Cream for double pistachio bliss. Try my Easy Pumpkin Apple Butter for a sweet-savory twist.
Recipe Breakthrough: Roast First for Deeper Flavor
The moment that transformed my homemade pistachio butter from good to unforgettable was roasting the nuts myself. Freshly roasted pistachios release natural oils, deepen sweetness, and blend faster, giving a richer hue than any pre-roasted bag. I tested countless batches, and the 8-minute roast hit the sweet spot. No bitterness, just bold, toasty flavor and that signature vibrant green.
And guess what? One tablespoon delivers heart-healthy fats, plant protein, making it a smart, satiating snack. Plus, it’s super versatile and can be used in so many recipes.
Ingredients You’ll Need
- Raw pistachios: shelled for convenience; choose bright green kernels for the best color.
- Sea salt: balances sweetness and amplifies nuttiness.
Smart Swaps
- Add maple syrup or honey for a sweeter nut butter.
- Stir in melted dark chocolate for a dessert spin.
- A dash of cinnamon or matcha lends cozy spice or antioxidant punch.
Craving more nutty inspiration? Try my Chocolate Toasted Coconut Butter or Homemade Ghee to round out your pantry.
Watch a Short Video of This Recipe
How to Make This Pistachio Butter Recipe
Step 1: Preheat the oven to 350°F. Spread 2 cups raw pistachios on a baking sheet. Roast 8 minutes, rotating the pan halfway. Pistachios should smell fragrant and look slightly deeper green.
Step 2: Cool on the pan until room temperature. Warm nuts blend too oily. Transfer pistachios to a food processor. Blend continuously, scraping down sides. The mixture turns sandy, then clumpy, then suddenly glossy and pourable—about 5 minutes total.
Step 3: Add ¼ tsp sea salt and pulse to combine. Taste and adjust salt if needed.
Step 4: Pour into a clean jar. Seal and refrigerate up to 4 weeks. If oil separates, give it a quick stir.
Troubleshooting Tips
- Gritty texture: Keep blending. Friction heat releases the nuts’ natural oils for a silky finish.
- Too thick: Pulse in ½ teaspoon neutral oil (avocado or coconut) until pourable.
- Dull color: Start with bright green Sicilian pistachios and avoid over-roasting.
- Food-processor overheating: Pause every minute to cool the motor, then resume blending.
9 Delicious Pistachio Butter Uses
- Spread on sourdough toast with sliced strawberries.
- Swirl into overnight oats or chia pudding.
- Replace almond butter in energy balls.
- Drizzle over Greek yogurt parfaits.
- In the batter for pistachio butter cookies.
- Blend into smoothies for a creamy body.
- Whisk into salad dressing with lemon juice.
- Layer in a chocolate bark with freeze-dried raspberries.
- Spoon over Cranberry Pistachio Paleo Chocolate Cookies for festive flair.
Pistachio Butter vs Pistachio Paste
Pistachio butter is a pourable, two-ingredient nut butter made from roasted nuts and salt. Pistachio paste is sweeter, thicker, and traditionally used in pastry creams and gelato.
Pistachio Butter Benefits
Rich in monounsaturated fats, antioxidants like lutein, and minerals such as copper and manganese, this spread fuels energy and supports eye health.
How to Store Pistachio Butter
Transfer cooled butter to a glass jar, seal tightly, and refrigerate. It stays fresh for four weeks. Stir if natural oils rise.
Recipe FAQs
Yes. It offers healthy fats, plant protein, fiber, and antioxidants with no refined sugar—great for balanced snacks.
You can, but freshly roasted nuts taste deeper. If using store-roasted pistachios, add ½ tsp neutral oil to help the mixture turn creamy.
Blend longer. It can take up to 8 minutes, depending on processor power. Scrape the sides and be patient.
Buying pistachios in bulk brings the per-tablespoon cost to about $0.42, less than half the average store-bought jar.
More Nut Butter Treats
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Pistachio Butter Recipe (Creamy 2-Ingredient Spread)
Video
Ingredients
- 2 cups raw pistachios, shelled
- 1/4 tsp sea salt, plus more to taste
Instructions
- Preheat oven to 350 degrees F.
- Place pistachios on a baking sheet in a single layer. Roast for 8-10 minutes, rotating the pan halfway through.
- Cool the pistachios on the pan completely.
- Place the pistachios in a food processor or a high-powered blender. Blend continuously, as you scrape the sides down. The consistency will turn moist and gritty, and then to a creamy and smooth texture.
- Once it reaches your desired consistency, add salt and blend to combine. Taste to add more salt, if needed.
- Store in an airtight container in the fridge for up to a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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