Homemade Pistachio Butter
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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Servings: 1 jar
Ingredients
- 9 ounces raw shelled pistachio kernes - seasoned or unseasoned, see notes
- 1 teaspoon coconut oil
- 1 pinch sea salt - or to taste
Instructions
- Preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper.
- Place the shelled pistachio kernels on the lined baking sheet, then roast for about 7-10 minutes.
- Transfer the roasted pistachios to a food processor and set a timer for 8 minutes. Start processing on the lowest setting at first, then slowly increase to a higher setting. You'll get a dry, powder-like texture at first. It'll get smoother each minute. Tip: if you see part of the pistachios not being processed, pause the food processor and give it a mix using a spoon or spatula before continuing.
- After 5 minutes of processing, add the coconut oil and keep processing until it’s super smooth (I get the best result at 8 minutes, but it can take up to 10 minutes depending on the kind of processor and setting you’re using). If adding additional seasonings, add them during the last minute of processing your homemade pistachio butter.
- Enjoy with some freshly baked or toasted bread, or any way you desire! Store in an airtight container in the fridge for up to 1 month (or 3 months in the freezer).
Notes
- You can also use pre-seasoned pistachios (such as garlic onion pistachios) to make this pistachio butter. Alternatively, you can add your own seasonings like garlic powder, onion powder, or pepper, if you want a seasoned pistachio butter.
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