Pistachio butter is so easy to make! It requires just two ingredients – roasted pistachios and salt. If you like the nutty taste of pistachios, you’re going to adore its intensified flavor once it’s turned into a creamy spread. Vegan & gluten-free.
They have a unique flavor that is all their own.
So it’s no wonder that they are amazing as the star of the show in pistachio butter. It takes everything that you like about its flavor & dials it up a notch.
Pistachio butter isn’t as common on grocery store shelves as peanut butter or almond butter. And when you do see it in specialty stores, it’s often expensive.
However, it’s simple & fast to make at home. It’s also less than half the cost of buying pre-made pistachio butter.
What kind of pistachios should I use?
For this recipe, I use an 8-ounce bag of dry roasted pistachios from Trader Joe’s. Any dry roasted pistachios will work.
I recommend using unsalted pistachios. While turning the nuts into butter, the flavor is condensed. So if you use salted nuts, the salt quickly overpowers.
Shelled pistachios are best for this recipe. It would take a long time to remove the shells of a full bag of pistachios before grinding them into nut butter. It’s much easier to buy them already shelled.
The equipment you’ll need
To make pistachio butter, you’ll need a high-speed blender. You can use a food processor, but it will take longer. (Using a high-speed blender, the nut butter is ready in minutes.)
If your blender jar is very tall, you may need to double the amount of pistachios you’re using, since the butter will condense. It could fall below the blade, which makes blending difficult. If you have a short (low profile) blender jar, that’s not a problem.
How to make pistachio butter
Here are the ingredients you’ll need: shelled roasted pistachios & salt.
Put dry roasted pistachios and a pinch of salt into a high-speed blender. Start at a low to medium speed.
First the pistachios will turn into a flour. As the blade turns & nuts warm, the oils will start to release and pistachio butter will form. The longer you let the blender run, the smoother it will be.
If your blender comes with a tamper, use it to move the pistachios into the blade. Once it’s moving easier, you can increase the speed.
If necessary, stop and scrape down the sides, so that all of the nuts are evenly incorporated.
Move the nut butter to a small glass container for storage. Use a rubber spatula to get the pistachio butter out of all the nooks and crannies.
(If there’s still nut butter stuck on the blender, I recommend making a smoothie in it, so that none of it goes to waste.)
Make it your own
Make this pistachio butter your own by adding some flavorful ingredients:
- Add a squeeze of agave or maple syrup for sweetness
- Throw in a dash of cinnamon or vanilla for a dessert vibe
- Stir in melted chocolate chips (For directions on how to melt chocolate, check out my chocolate covered oranges)
- Include a dollop of coconut oil
- Add other roasted nuts & seeds like peanuts, cashews, walnuts, and/or pumpkin seeds
Can I omit the salt?
Yes! If you’d prefer for this spread to be salt-free, it has plenty of flavor on its own without it. Simply leave it out, or replace it with any of the ideas above.
Ways to use it
There are so many ways to enjoy this pistachio butter!
- Use it as a dip with apple or pear slices
- Slather it on toast or crackers
- Spoon it into oatmeal
- Spread it on top of waffles or apple cinnamon pancakes
- Use it as a PB replacement in a peanut butter banana smoothie
- Add it to your vegan charcuterie board
- Give a jar of it as a gift
How to store
Keep leftover pistachio butter in a covered container in the refrigerator. A 1 cup container is just the right size. It will last for several weeks.
- 8 ounces dry roasted pistachios unsalted (1 ¾ to 2 cups)
- Pinch salt
- Pour dry roasted pistachios into a high-speed blender along with a pinch of salt.
- Blend for one to three minutes at a low to medium speed. If your blender comes with a tamper, use it to press the nuts into the blade as needed along the sides until the butter is moving easily. If necessary, stop and scrape down the sides to make sure all of the nuts are evenly incorporated.
- As the nuts warm, the oils will release, creating nut butter. As the spread becomes runnier, you can increase the speed of the blender. Stop when you've reached your desired level of creaminess.
Content, recipe, and photos updated May 13, 2021. Originally posted March 10, 2014.