Name: Homemade Pistachio Butter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 9 ounces raw shelled pistachio kernes (seasoned or unseasoned, see notes); 1 teaspoon coconut oil; 1 pinch sea salt (or to taste)

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Made with roasted pistachio kernels, this homemade pistachio butter is easy to make, delicious, and versatile! Use it to bake, add to savory dishes, or with freshly baked sourdough.

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This homemade pistachio butter is a pistachio lover’s dream! You can make a plain, unseasoned version to use in sweet recipes (like these pistachio cookies), or a seasoned version to use in savory dishes, as a base for pistachio dressings, etc!

Ingredients You’ll Need to Make This Homemade Pistachio Butter

Here’s an overview of the ingredients needed to make this homemade pistachio butter. For the exact measurements, be sure to refer to the recipe card below.

Raw Shelled Pistachio Kernels (for an unseasoned pistachio butter)
OR Seasoned Pistachio Kernels (for a seasoned pistachio butter). You can also add your own seasonings like garlic powder, onion powder, or black pepper.
Condiments: refined coconut oil (this makes the texture smoother and keeps the butter from separating too much), sea salt.

How to Make This Homemade Pistachio Butter

pistachios on baking tray with parchment paper

Start by pre-heating your oven to 350ºF (180ºC). While the oven is pre-heating, line a baking sheet or tray with parchment paper, then spread the pistachios on the tray in an even, single layer. Once the oven is pre-heated, roast for 7-10 minutes.

Transfer the roasted pistachios to a food processor and set a timer for 8 minutes. Process on the lowest setting/speed at first, then increase the speed gradually.

The texture will go from crumbly to powder-like before it gradually becomes thicker.

ground up and crumbly pistachios in food processor

If it looks like some of the pistachios aren’t being processed, simply pause your food processor and scrape the sides using a spatula, then continue processing.

Keep processing until you get a smooth texture. If you’re adding seasonings, add them towards the end and if the butter isn’t smooth at 8 minutes, yet, keep going for another 2-5 minutes.

Tip: If you want a crunchy nut butter, add a few raw or roasted pistachio kernels at the end, then process again using the pulse function (or pre-chop the pistachios, then mix them in using a spatula.)

Storage Tips

Store your nut butter in an airtight container in the fridge for up to a month or in the freezer for up to three months. Important: nuts and seeds can get rancid rapidly when stored at room temperature, so it’s important to refrigerate your homemade pistachio butter to keep it fresh!

Serving Suggestions

You can use the unseasoned version in sweet recipes or as a breakfast spread on fresh toast. The seasoned version can also be used on toast or in sandwiches, or else as the base for salad dressings.