Pistachio Butter
This homemade Pistachio Butter transforms toasted pistachios into a gourmet and irresistibly creamy nut butter. Enjoy it as a spread, filling, dip, and so much more!
Servings: 8 (approx. 1 cup or 9 oz.)
Ingredients
- 2 cups raw shelled pistachios
- pinch of salt (optional)
- 1/2 - 1 tsp avocado oil (optional)
Instructions
- Preheat the oven to 350° F and add pistachios to a baking sheet. Toast the pistachios until fragrant and slightly browned, about 6-8 minutes. Remove from the oven and let cool until just warm, about 5 minutes.
- Transfer pistachios to a food processor and blend until smooth and creamy. This may take several minutes, so pause and scrape down the sides of the food processor as needed and add a pinch of salt if desired. Add oil to loosen up the pistachio butter and for a thinner pistachio butter (optional).
- Once blended and smooth, let pistachio butter cool to room temperature and transfer to a mason jar with a tight lid. Pistachio butter can be stored at room temperature for up to 1 week or transferred to the fridge for up to 1 month. Enjoy!
Video
Notes
*Calories are per serving and are an estimation.
*If your pistachio butter is too thick, add 1 teaspoon of avocado oil/canola oil/grapeseed oil and increase as needed
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 2mg | Potassium: 311mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
