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Top down view of a white bowl with pistachio butter, with a metal knife running through it. To the left side are two english muffin halves, each smeared with the butter and topped with fresh chopped nuts.
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5 stars (4 reviews)

Pistachio Butter

This foolproof recipe makes it super easy to whip up a rich, nutty, lightly sweet, spreadable homemade pistachio butter with only 3 ingredients!
Prep Time5 minutes
Total Time5 minutes
Course: Butter, Condiment, Side Dish
Cuisine: American
Servings: 12 servings (1.5 cups total)
Calories: 177kcal
Author: Sommer Collier

Equipment

Ingredients

  • 2 cups shelled roasted pistachios salted
  • 5-8 tablespoons oil nut oil, avocado oil, vegetable oil
  • 2-4 tablespoons honey
US Customary - Metric

Instructions

  • Set out a large food processor. Add the shelled roasted pistachios to the food processor. Pulse to grind the pistachios into fine crumbs.
  • Then add 5 tablespoons of oil and 2 tablespoons of honey to the ground nuts. Continue to grind/purée until the nut butter is very smooth.
  • At this point, it will be VERY thick. You can add additional oil and honey to your desired taste and texture.

Notes

Store in an airtight container in the refrigerator for several weeks. Or store room temperature for up to 10 days.

Nutrition

Serving: 2tb | Calories: 177kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Sodium: 0.3mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg