Pistachio Butter Recipe (Creamy 2-Ingredient Spread)
2-ingredient pistachio butter recipe that's homemade, easy, and delicious! This versatile nut butter has a delightfully creamy texture, is paleo & whole30 friendly, and can be used in so many different ways!
Servings: 16 servings - makes 1 cup
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
Notes
Transfer cooled butter to a glass jar, seal tightly, and refrigerate. It stays fresh for four weeks. Stir if natural oils rise.
Nutrition
Serving: 1tablespoon | Calories: 86kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 36mg | Potassium: 158mg | Fiber: 2g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg