2-ingredient pistachio butter recipe that’s homemade, easy, and delicious! You can use it in so many ways, and it’s paleo, vegan, and Whole30-friendly.
Pistachio butter isn’t something I’ve been eating for a while. I saw it for the first time at an organic grocery store a few years back. The price tag was pretty steep so I didn’t purchase it, but I decided to attempt making it at home using whole pistachios. The result was surprisingly wonderful. Smooth, creamy, and silky, and so much more affordable homemade! Plus, it’s incredibly easy and simple to make, and it’s gluten free, dairy free, paleo, vegan, and Whole30-friendly.
Watch a Short Video of This Recipe
Best Pistachio Butter Recipe
You will love this homemade pistachio butter if you love nut butters, and especially pistachios. I’m a huge fan and pistachio is even one of my favorite ice cream flavors. Plus, it’s unique enough that it also makes a really great edible gift for the holidays or for a host on any occasion.
The trick to that deep, wonderful flavor is to roast the pistachios first. You can definitely purchase them pre-roasted, but I find that the flavors are better when you roast them yourself before blending into butter. It’s actually quite quick and easy to do!
Ingredients
There are literally only 2 ingredients in this delicious and simple pistachio butter recipe:
- raw pistachios: I love this brand if you want to buy in bulk to be more cost-effective. It’s worth it because you’ll want to make this pistachio butter over and over again!
- salt
That’s honestly all you need! Of course, you can make variations of homemade pistachio butter by adding things like:
- a liquid sweetener like honey or maple syrup
- melted chocolate or cocoa powder
- vanilla extract or powder
- cinnamon or your favorite spices
- some matcha powder for a high dose of antioxidants
The possibilities are endless!
How to Make Homemade Pistachio Butter
- Preheat the oven to 350 degrees F.
- Place raw shelled pistachios on a baking sheet in a single layer. Roast for 8-10 minutes. Rotate the pan halfway through to make sure everything is evenly roasted.
- Cool the pistachios on the pan completely.
- Place the pistachios in a food processor or a high-speed 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 a glass jar in the fridge for up to a month.
Frequently Asked Questions
It’s hard to explain, but pistachio butter is nutty, slightly sweet, and tastes like a more concentrated version of pistachios with an earthy undertone. If you enjoy pistachio ice cream or pistachios, you’ll love this creamy spread!
You definitely can, but you might want to add a bit of coconut oil or olive oil to get the right consistency. Roasting the pistachios yourself releases pistachios’ natural oils to make it easier to blend. Plus, I find that freshly roasted pistachios have a much better, deeper flavor.
There are so many ways to use pistachio butter, and you can use it like any other nut butter! The possibilities are endless. Here are some ideas on how to use pistachio butter:
– spread on toast
– slather on pancakes or waffles
– in homemade pistachio ice cream
– drizzled over yogurt, oatmeal, chia pudding, or smoothies (I personally love it with overnight oats!)
– in baking recipes that use almond butter or peanut butter like cookies, brownies, muffins, and/or cakes
– added to homemade energy balls
– enjoy on fruits like banana or apple
If you enjoyed this pistachio butter recipe, you might also like…
- Homemade Pistachio Ice Cream (Vegan & Paleo)
- Easy Pumpkin Apple Butter (Paleo, Vegan, AIP)
- Easy Homemade Tahini (Paleo, Whole30, Keto, Vegan)
- Homemade Ghee 3 Ways (Stovetop, Instant Pot, Slow Cooker)
Best Pistachio Butter Recipe (2 Ingredients, Easy!)
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.
Video
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