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Pistachio Butter
You only need 3 ingredients to make this homemade Pistachio Butter. This recipe is crazy simple to make and bursting with nutty flavor!
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Prep Time:
10
minutes
minutes
Cook Time:
5
minutes
minutes
Total Time:
15
minutes
minutes
Course:
Breakfast, Brunch, Condiments, Snacks
Cuisine:
American
Keyword:
Delicious Everyday, how to make pistachio butter, pistachio butter, pistachio nut butter
Servings:
1
and ¼ cups
Calories:
1503
kcal
Author:
Oh My Veggies
Ingredients
2
cups
pistachios
raw, shelled
1–3
tbsp
coconut oil
¼
tsp
salt
US Customary
-
Metric
Instructions
Preheat oven to 375°F, spread pistachios out on a baking sheet, and roast for 8–10 minutes.
Allow nuts to cool, then place into a food processor along with oil and salt. Blend until smooth.
Start with 1 tablespoon of oil and add more as needed, processing until you get the desired consistency. I like mine very smooth!
Once smooth, use a spatula to transfer butter to a storage or serving container.
Notes
The recipe calls for 2 cups of pistachios—this measurement comes AFTER the pistachios have been shelled. You can also use pre-shelled nuts.
You can skip the roasting and make this pistachio butter with raw nuts, but the roasting gives the nut butter a nice flavor.
This recipe works best when using a food processor. You may need to stop and scrape the sides many times if you are using a blender.
This pistachio butter is delicious as a spread on toast, as a replacement for peanut butter, or mixed into baked goods.
Store this butter in the fridge for up to a month, or freeze for up to 3 months.
Nutrition
Calories:
1503
kcal
Carbohydrates:
68
g
Protein:
50
g
Fat:
126
g
Saturated Fat:
26
g
Polyunsaturated Fat:
34
g
Monounsaturated Fat:
59
g
Sodium:
584
mg
Potassium:
2522
mg
Fiber:
25
g
Sugar:
19
g
Vitamin A:
1021
IU
Vitamin C:
14
mg
Calcium:
259
mg
Iron:
10
mg
Craving more veg-friendly recipes?
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