Homemade Pistachio Butter | 100% Natural & Creamy by Sarah Ait dahan

Homemade Pistachio Butter

Once you make your own Pistachio Butter, you will never go back. It's vibrant green, incredibly smooth, and tastes purely of roasted pistachios. Store-bought versions often contain fillers, added oils, or weird colorings. This recipe is pure, simple, and luxurious.

Why Make It Yourself?

Firstly, the color! Commercial pastes can be brown or artificially neon. Homemade is a stunning natural green. Secondly, the flavor is intense and fresh. Thirdly, it's significantly cheaper than gourmet brands.

Ingredients Notes

• Pistachios: Raw, shelled, unsalted pistachios are best. You roast them yourself to release the oils.
• Salt: A pinch of sea salt brings out the nutty flavor.
• Optional: A drop of neutral oil (like grapeseed) if your blender struggles, or a touch of honey if you want it sweet.

Step-by-Step Instructions

Step 1: Roast the Nuts

Roast the pistachios at 350°F (175°C) for 8-10 minutes. This warms the natural oils, making them easier to blend and deepening the flavor.

Step 2: The Grinding Phase

Add warm pistachios to a food processor. Pulse until you have fine crumbs. Keep going.

Step 3: The Creamy Phase

After about 5-10 minutes (patience!), the mixture will clump up and then suddenly release its oils and turn into liquid gold. Blend until silky smooth.

Serving Suggestion

Spread it on toast, swirl it into oatmeal, or us it as a filling for macron and cakes!