Homemade Pistachio Butter (Print Version)
# Ingredients:
01 -
375g (3 cups) raw shelled pistachios
# Instructions:
01 -
Start by preheating your oven to 160°C (320°F). Spread the raw pistachios evenly on a baking sheet, making sure they're in a single layer for consistent toasting. Place them in the preheated oven for about 6 minutes - you're just warming them through to help release their natural oils, not trying to brown them. When the time's up, immediately transfer the warm pistachios to your high-speed blender or food processor. The warmth will make the blending process much easier and more effective.
02 -
Begin blending the warm pistachios on a low speed. Initially, you'll see them break down into a coarse meal texture, similar to wet sand. Keep blending patiently as the mixture starts to transform. Within a couple of minutes, the natural oils will begin releasing and the mixture will become more paste-like. This is where the magic happens! Stop occasionally to scrape down the sides of your blender with a spatula, making sure all the pistachio bits get incorporated.
03 -
Keep blending for another 5-7 minutes, continuing to scrape down the sides as needed. You'll notice the texture changing from a thick paste to a smoother, more fluid butter. The color will also intensify to a beautiful green. Don't rush this process - good pistachio butter takes time! When ready, your pistachio butter should have a runny, spoonable consistency, though it will be slightly thicker than other nut butters like almond or peanut.
04 -
Transfer your freshly made pistachio butter to a clean glass jar with an airtight lid. For the best flavor and texture, store it at room temperature in a dark place for up to a week. If you want it to last longer, refrigeration is the way to go - it will stay fresh for up to a month in the fridge. Just be aware that refrigeration might cause it to thicken slightly, so you may want to let it sit at room temperature for a few minutes before using.
# Notes:
01 -
This homemade pistachio butter has a vibrant green color and rich, nutty flavor that store-bought versions simply can't match.
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If you have any pistachio butter clinging to the sides of your blender, don't waste it! Add 2-3 cups of filtered water and blend for a quick batch of homemade pistachio milk.
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For a sweeter spread, you can add 1-2 tablespoons of honey or maple syrup during the final minute of blending.