Ingredients
Scale
- 2 cups unsalted shelled pistachios
- 1–2 tablespoons neutral oil (such as sunflower or grapeseed)
- ½ teaspoon salt (adjust to taste)
- Optional: 1–2 teaspoons honey or maple syrup for sweetness
Instructions
- Preheat the oven (optional): Heat oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 5–7 minutes, stirring halfway through. Allow to cool.
- Process pistachios: Place cooled pistachios in a food processor or high-speed blender. Blend on low speed until broken down.
- Continue blending: Process for 2–3 minutes until pistachios form a coarse mixture. Scrape down sides for even blending.
- Add oil and salt: Drizzle in 1 tablespoon oil and add ½ teaspoon salt. Continue processing until smooth, adding more oil if necessary.
- Customize sweetness: Optionally, add 1–2 teaspoons honey or maple syrup. Blend until incorporated.
- Adjust texture: For crunchy butter, pulse briefly at the end. For smoother butter, process longer.
- Transfer and store: Scoop into an airtight jar and refrigerate. Lasts up to 3 weeks.
Notes
Roasting pistachios enhances flavor but is optional.
Use a high-powered food processor for best results.
Scraping down the bowl ensures even texture.
Gradually add oil to avoid overly runny butter.
- Prep Time: 10