Homemade Pistachio Butter
Making pistachio butter, also known as pistachio paste or pistachio cream, is an easy nut butter both nutty and green, and easy to make with just shelled pistachios and a blender.
Servings: 2
Calories: 383kcal
Ingredients
- 1 cup raw pistachios, unroasted, unsalted buy shelled or buy in shells and manually shell
- ½ tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Prepare pistachios. If you are using pistachios already shelled, just measure them out. If you are using pistachios in shells, shell them. If you want to go many extra steps to make them greener, look at my Recipe Tips in the blog post for instructions.1 cup raw pistachios, unroasted, unsalted
- Roast shelled pistachios to dry them out. Spread them on a quarter-sized baking pan, spread thin on parchment paper. bake at 350 F for 2 minutes. Cool for a few minutes.
- Add the pistachios to a blender.
- Blend for 1 minute. If the texture is rough, like rustic nut butter and you are okay with that, sprinkle in some salt to taste and stop here.¼ teaspoon salt
- For a creamier pistachio butter, add ½ tablespoon of olive oil and salt to taste, and blend another 30 seconds.½ tablespoon olive oil, ¼ teaspoon salt
Notes
The texture of your pistachios and the strength of machine will dictate how long you need to process. I wouldn't use a food processor to make nut butter. Instead I suggest using a strong blender with arms in the bowl, like thie Twister Jar with a Blendtec blender.
Nutrition
Calories: 383kcal | Carbohydrates: 17g | Protein: 13g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Sodium: 294mg | Potassium: 621mg | Fiber: 6g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
