Skip the store-bought options, and learn how to make pistachio butter using just 5 ingredients at home instead. Nutty with a sweet and salty flavor, this spread is an easy way to elevate any treat and is virtually failproof to make!
I’m a big fan of all things pistachio flavored, from pistachio lattes to pistachio macarons and even pistachio eclairs.
So, when pistachio butter started becoming increasingly popular online, I couldn’t have been more excited.
Unfortunately, store-bought options can be hard to find, and they’re often super pricey. So, I decided to just start making my own at home instead!
Pistachio Butter vs Pistachio Paste
Ever wondered what the difference is between pistachio butter and pistachio paste?
I used to wonder the same thing, but never found a clear answer, so here’s how I distinguish the two.
Pistachio paste tends to be thicker and sometimes a bit grainy, while pistachio butter is smoother and creamier, more like peanut butter in texture.
As for ingredients, both can be made with or without sugar, but I like to add sugar to my pistachio butter for a silkier texture and more balanced flavor.
Why you’ll love this recipe
- Budget-friendly – Homemade pistachio butter is much more cost-effective than packaged options, especially if you can buy pistachios in bulk!
- Customizable – Because we’re making the butter ourselves, you can easily adjust the ingredients or add mix-ins to suit your flavor preferences.
- Better than store-bought – You get to choose the quality pistachios and know exactly what goes in it. It doesn’t get better than that!
One taste, and you’ll find yourself using this spread on everything. Don’t say I didn’t warn you. It’s seriously addicting!
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Pin ItKey Ingredient Notes
- Pistachios – Make sure to use unsalted raw pistachios. I’ve tested California shelled pistachios, and they’re decent in quality. However, you’ll need to blanch and peel the brown skin to ensure a brighter green paste. Or, if you prefer to avoid blanching and peeling, use slivered pistachios instead. They’re a little more expensive, but so worth it, in my opinion!
- Sugar – Adding sugar helps to blend the nuts into a smooth consistency.
- Neutral oil – Use any neutral oil such as grapeseed, avocado, or sunflower oil.
- Kosher salt – Don’t skip this! Your pistachio butter will taste bland without it.
How to make pistachio butter
Before you begin, note that prepping the pistachios takes about an hour. So, make sure you have plenty of time, or prep them in advance!
1. Prepare the Pistachios
- Bring a large pot of water to a boil.
- Add the pistachios, and remove the pot from the heat.
- Soak for 30-60 seconds to soften the nuts slightly. Then, immediately transfer them to a bowl of ice water.
- Drain the pistachios on a clean kitchen towel, rub them gently, and peel off the brown skin.
2. Make the “Butter”
- Combine the sugar and water in a small saucepan.
- Cook over high heat until the mixture reaches 244°F. This takes about 5 minutes!
- Add the pistachios, and mix to coat them completely.
- Spread the nuts on a baking sheet and set aside to cool completely.
- Transfer the cooled nuts to a food processor or blender.
- Pulse until smooth. Be patient, it’ll go through a few different stages, from coarse and crumbly to thick and chunky.
- Add oil, and continue to blend to create a smooth cream.
Adjust the consistency
If the emulsion breaks, the paste looks curdled, or the oil separates, add a few tablespoons of ice water, one tablespoon at a time, and continue to blend until smooth.
Trust me, adding ice water will restore the emulsion, and the paste will come together into a smooth and creamy consistency.
Tips for Success
- I highly recommend using a large, high-power food processor for this recipe. My small 3.5-cup food processor overheated and didn’t work as well.
- Scrape the sides of the food processor or blender as needed to ensure all the ingredients are well combined.
- Dry the pistachios completely. After blanching, let the pistachios air dry, or pat them dry with a towel.
- Add a few tablespoons of ice water to the pistachio butter if the pistachio butter looks curdled, or oil separates, which happens when the emulsion breaks. Add ice water one tablespoon at a time while the food processor is still running until the mixture becomes smooth again.
Make-Ahead Tips
As mentioned, preparing the pistachios can take quite a bit of time. So, to cut down on the prep, I often blanch them in advance. I find that the blanched nuts keep fresh in an airtight container at room temperature for up to 3-6 months!
Storing Tips
- Store pistachio butter in an airtight container in the fridge for 1-2 weeks.
- Freeze this recipe for up to 3 months. For easy potions, I like to pour my pistachio butter into a 2-tablespoon silicone freezer tray or ice cube tray.
- Thaw in the fridge overnight when you’re ready to serve.
Possible Flavor Variations
I love the sweet, nutty flavor of plain pistachio butter, but feel free to get creative with different mix-ins! Some tasty flavor options include:
- Chocolate – Add 2–3 tablespoons cocoa powder and 2 tablespoons maple syrup or honey.
- Vanilla – Add ½ teaspoon of vanilla extract or the scraped seeds of ½ a vanilla bean
- Honey Cardamom – Add 1–2 tablespoons of honey and ¼ teaspoon of ground cardamom.
- Coconut – Add 2 tablespoons of shredded coconut and 1 tablespoon of coconut oil.
- Cinnamon Maple – Add ½ teaspoon of cinnamon and 1–2 tablespoons of pure maple syrup.
- Lemon – Add the zest of ½ a lemon and 1 tablespoon of powdered sugar. (I don’t recommend other types of sugar, or your pistachio butter recipe is likely to become grainy.)
- Spicy – Add ⅛ teaspoon of chili flakes or cayenne and ½ teaspoon of honey.
When adding extra ingredients, I always recommend starting with just a little bit at a time, tasting your nut butter, and adjusting as you go.
FAQs
You can use this butter in any recipe that calls for pistachio paste for a slightly sweeter taste. Some of my favorite recipes to use it in include my easy pistachio buttercream, pistachio macarons, and pistachio lattes. Or, use it as a spread with toasted bread!
The sugar syrup adds a slight sweetness and helps to blend the nuts into a smooth texture, but you can skip it. Instead, blend the peeled pistachios with oil and a pinch of salt until smooth, as I do for my pistachio paste.
More Homemade Recipes
Pistachio Butter
Ingredients
- 1 1/3 cups (200 g) raw shelled pistachios Note 1
- ½ cup (100 g) granulated sugar
- 2 tablespoons (30 g) water
- 2-3 tablespoons (24-36 g) neutral oil Note 2
- ¼ teaspoon coarse kosher salt
Equipment
Instructions
To prepare the pistachio:
- Bring a pot of water to a boil. Add the pistachios and remove the pot from heat.
- Soak for 30-60 seconds and immediately transfer them to a bowl of ice water.
- Drain the pistachios onto a clean kitchen towel. Rub it gently and peel off the brown skin. (It took about 1 hour to prepare the pistachios.)
To make the butter:
- In a small saucepan, combine sugar and water. Cook over high heat until the mixture reaches 244°F (118°C), about 5 minutes.
- Add the pistachios and mix to coat them.
- Spread the nuts on a baking sheet to cool completely.
- Once cooled, transfer the nuts to a food processor or blender along with salt and blend until smooth, 10-15 minutes.
- Add oil to emulsify and thin the pistachio cream. (TIP: If the emulsion breaks, i.e. the paste looks curdled or separated, add a few tablespoons of ice water, one tablespoon at a time, while the processor is still running and continue to blend until smooth.)
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Tips & Notes
– Raw Shelled Pistachios: I’ve used these California shelled pistachios. They’re decent quality, but you’ll need to blanch and peel the brown skin to ensure a brighter green paste.
– Slivered Pistachios: Now, if you want to avoid the blanching and peeling step (because it can get pretty tedious!!), you can pay a little extra and get slivered pistachios. Note 2: Use any neutral oil such as grapeseed, avocado, or sunflower oil. It helps to emulsify the paste and thin it out. Add as much as you want to reach the desired consistency. Note 3: I highly recommend using a large, high-power food processor for this. My small 3.5 cup food processor overheated and didn’t work as well. Storage Tips:
– Store pistachio butter in an airtight container in the fridge for 1-2 weeks.
– Freeze this recipe for up to 3 months.
– Thaw in the fridge overnight when you’re ready to serve.
Nutrition
