Homemade Pistachio Butter
Elevate your snack game with this creamy Homemade Pistachio Butter recipe, a nutty delight that’s simple to prepare and irresistibly delicious. Made with roasted raw pistachios, this vegan-friendly spread boasts a rich, natural flavor enhanced by a hint of sea salt. Optional add-ins like honey or neutral oil let you customize the sweetness and texture to suit your taste. Ready in just 20 minutes, this nutritious homemade alternative to store-bought spreads is perfect for spreading on toast, swirling into smoothies, or using as a base for baked goods. Packed with protein and healthy fats, this pistachio butter recipe is easy to make and perfect for meal prep, staying fresh in the fridge for up to two weeks. Whether you're looking for a creamy dip or a decadent addition to desserts, this versatile spread will quickly become a pantry staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams raw pistachios
- 0.5 teaspoons sea salt
- 1 tablespoons honey (optional)
- 1 tablespoons neutral oil, such as vegetable or canola (optional)
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw pistachios evenly on a baking sheet.
Roast the pistachios in the preheated oven for 8-10 minutes, stirring halfway through to ensure even roasting. This step enhances the flavor of the pistachios.
Remove the pistachios from the oven and allow them to cool slightly for around 5-10 minutes.
Once cooled, transfer the roasted pistachios to a food processor.
Process the pistachios for 2-3 minutes until they form a coarse meal. Stop to scrape down the sides of the processor as needed.
Continue processing, pausing to scrape down the sides occasionally, until the pistachios begin to release oils and the mixture becomes smooth and creamy. This may take an additional 3-5 minutes depending on your processor’s power.
If desired, add the sea salt and honey for added flavor. Process for another minute until fully incorporated.
If the pistachio butter is too thick, you can add the neutral oil and process until it reaches your desired consistency.
Transfer the pistachio butter to an airtight jar or container and store in the refrigerator for up to 2 weeks.
Enjoy your homemade pistachio butter as a spread, dip, or ingredient in various recipes!
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 38.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3118 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
