Homemade Pistachio Butter (2 Ingredients!)
This homemade pistachio butter is silky, naturally vibrant, and shockingly easy to make with just roasted pistachios and a pinch of salt.
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You can absolutely buy pistachio butter at the store.
But why?
Half the time it’s expensive, slightly dull in color, and sitting behind a label full of added oils or sweeteners you didn’t ask for. Meanwhile, all you need is a tray of pistachios and a little patience.
When you roast them gently and blend while they’re warm, something magic happens. The oils release, the texture goes from crumbly to creamy, and the color turns this ridiculous shade of green that looks like it belongs in a bakery case.
I use this everywhere. It’s the special ingredient for my Pistachio & Meyer Lemon Cheesecake Cookies, the star of my Pistachio Raspberry Breakfast Buns, it shows up in my Crackly Chewy Pistachio Brownie Cookies, and it’s just as good spread on toast, drizzled over pancakes, spooned into yogurt parfaits, or swirled into vanilla ice cream.
Once you make it yourself, the jarred stuff feels unnecessary.
Why this Homemade Pistachio Butter works
Light roasting wakes up the natural oils without browning the nuts too much. Blending while warm speeds up emulsification. No added oils are required if you give it enough time! A small pinch of salt makes the flavor pop without turning it savory.
"Yum! I made this to use in the Crispy Crackly Chewy Pistachio Cookie recipe and I am so glad, it was delicious."
- Carla (email subscriber)
Recipe
Easy Homemade Pistachio Butter (2 Ingredients)
Ingredients
- 2 to 3 cups shelled pistachios
- Pinch of salt
Optional
- 1 to 2 teaspoons honey or maple syrup
- 1 to 3 teaspoons neutral oil (only if needed)
Instructions
- Roast: Preheat oven to 350°F. Spread 2 to 3 cups shelled pistachios on a tray in an even layer and roast for about 5 minutes until fragrant but not browned.
- Blend: Transfer the warm pistachios to a high-speed blender or food processor and blend until the mixture becomes grainy and crumbly.
- Continue blending: Stop and scrape down the sides, then blend again on high. Keep blending even if it looks dry. The natural oils will release and the mixture will turn creamy.
- Season: Add a pinch of salt and blend again until smooth and spreadable.
- Finish: Once silky and loose, transfer to a jar. It will thicken slightly as it cools.
- Optional: Add 1 to 2 teaspoons honey or maple syrup for sweetness, or 1 to 3 teaspoons neutral oil if the mixture struggles to loosen. Blend until fully incorporated.
Notes
- The biggest mistake people make is stopping too soon. It will look dry for a few minutes. Keep going.
- Warm nuts blend dramatically better than cold ones.
- If your blender runs hot, give it short breaks instead of forcing it.
- Store at room temperature for a few days or refrigerate for longer freshness. Just stir before using.
Nutrition
Frequently Asked Questions for the Homemade Pistachio Butter
Stored in a sealed jar, it will keep at room temperature for several days or in the refrigerator for up to two weeks. If refrigerated, let it sit at room temp briefly before using so it softens.
No. If you blend long enough, the natural oils will release. Oil is only needed if your blender is underpowered or the pistachios are very dry.
Yes, but roasting for a few minutes improves both flavor and texture. It helps release oils faster and deepens the nutty taste.
Most likely, it just needs more time. Scrape down the sides and keep blending. High-speed machines work fastest, but even standard food processors will get there with patience.
It’s incredible in baking like my Pistachio & Meyer Lemon Cheesecake Cookies or Crackly Chewy Brownie Cookies. It’s also amazing on toast, pancakes, yogurt bowls, oatmeal, or drizzled over ice cream.
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