Ingredients
Equipment
Method
- Preheat oven to 325°F. Spread shelled pistachios in an even layer on a cookie sheet. Bake for 5 to 10 minutes or until fragrant but not yet browned. Remove from oven and let cool slightly.
- Transfer toasted pistachios to the bowl of a food processor or blender. Process until pistachios break down into a fine powder. If using a blender, use the tamper to keep the nuts moving.
- Continue to blitz the nuts for 5 to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. If desired, add a teaspoon of pistachio oil to help the butter process more smoothly.
- Once the butter has achieved your desired consistency, add a pinch of salt if desired and pulse once or twice more to combine.
- Transfer to a jar or other container with an airtight lid. Store refrigerated for up to a month or freeze for longer storage.
Notes
While pistachio butter does not require refrigeration, it is recommended. Refrigerated in an airtight container it will keep for about a month. You can also freeze it for even longer storage. Room temperature pistachios process better than cold ones. If your food processor feels warm during processing, take breaks to prevent overheating.