Homemade pistachio butter (pistachio paste) made with just one ingredient - pistachios!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Servings: 1.5cups
Calories: 922kcal
Ingredients
2cupsPistachioswithout the shells (see notes)
Instructions
Preheat oven to 350°F / 180°C and spread your pistachios out on a baking sheet.
2 cups Pistachios
Roast the pistachios for 10 minutes, giving them a little shake half way through to turn them over a bit.
Remove from the oven and let the nuts cool completely.
Once cooled, put the pistachios in a food processor and blitz them.
You'll see the pistachios go through stages, from chunky, to a fine powder, then it will start to clump together, eventually form a ball, then finally it will turn into a lovely, smooth pistachio paste.
If you want salted pistachio butter, add salt now to taste, then blitz for another few seconds. If you want unsalted pistachio butter, transfer it straight to a jar.
Notes
What kind of pistachios to use:This depends on what you will be using your pistachio butter for.Salted or Unsalted? If you intend to use your pistachio paste in baking, it's best to use unsalted pistachios, this way you can control how much salt goes into the end product. If you are using it to spread on toast or as a dip, you might want the extra salt. For the safest option, use unsalted and you can always add salt to taste later. Raw or roasted? If you want your pistachio butter to come out a really bright green color, use raw (unroasted) pistachio nuts. These are slightly harder to come by, but will make it easier to have a super vibrant color. If the color doesn't matter to you, you can use regular, roasted pistachios (the ones with all the pretty pink colors. I always use regular roasted pistachios and you can see the color result in my photos above. Shelled or Unshelled?Definitely use shelled pistachios if you can to save you the trouble of taking all those shells off! You can buy pistachios already taken out of the shell so you don't have the tedious process and sore fingers afterward.