Ingredients
- 2 cups shelled, unsalted pistachios
- ½ tsp sea salt (optional)
- 1 tbsp neutral oil (optional, for smoother texture)
Instructions
- Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 5–7 minutes to bring out their oils and enhance flavor. Let cool slightly.
- Add roasted pistachios to a high-speed blender or food processor.
- Blend in intervals, scraping down sides as needed. The nuts will first turn into powder, then clump, and eventually transform into creamy butter (about 5–10 minutes).
- For a smoother result, add sea salt and oil, then blend again until fully incorporated.
- Transfer to a glass jar and store in the fridge for up to 3 weeks.
Notes
For ultra-smooth pistachio butter, soak nuts in warm water for 15 minutes, then rub with a towel to remove skins before blending. Always use airtight storage to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Spread
- Method: Blended
- Cuisine: Mediterranean
- Diet: Vegan